Serves: 4-6 | Total time: 40 minutes
- 1 cup stone-ground cornmeal polenta (instant works, as well)
- 4–5 cups chicken stock
- salt and pepper to taste
- 2 tablespoons butter
- 1 cup grated parmesan cheese
- 1/4 cup heavy cream
In a large, heavy-bottom stock pot, combine cornmeal and chicken stock. Simmer over medium heat 45–60 minutes until the cornmeal becomes tender and the liquid is fully absorbed, but still loose. Add salt and pepper to taste. Remove from heat and add butter, cheese, and cream to finish.
Pairs perfectly with Coq Au Vin.