| Polenta Parmesan | Pasta & Grains |
|
9 1/2 cups chicken stock or canned low-salt chicken broth
2 cups yellow cornmeal |
1 cup grated Parmesan Cheese
3 tbsp. butter |
Bring chicken broth to a boil in a heavy large sausepan. Reduce heat to a medium. Gradually whisk in corn meal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes. Remove from heat. Stir in Parmesan Cheese and butter. Season polenta to taste with salt & pepper. Transfer to a bowl and serve.
Servs 8.
Bon Appˇtit, Sept 1998