Creamy Parmesan Polenta

1. 1

   Place the chicken stock in a large saucepan.

2. 2

   Add the garlic and cook over medium-high heat until the stock comes to a boil.

3. 3

   Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps.

4. 4

   Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick.

5. 5

   Be sure to scrape the bottom of the pan thoroughly while you're stirring.

6. 6

   Off the heat, stir in the Parmesan, creme fraiche, and butter.

7. 7

   Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.