Polenta

1. 1

   In a medium saucepan over high heat, bring the chicken broth and the water to a boil.

2. 2

   While whisking constantly, slowly pour the cornmeal into the hot liquid.

3. 3

   Stir in the salt.

4. 4

   Lower the heat to cook the mixture at a gentle simmer.

5. 5

   Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes.

6. 6

   Remove the polenta from the heat and stir in the cheese and the butter.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.