Soft Polenta with Parmesan and Black Pepper

1. 1

   In a large pot, bring the chicken stock and salt to a boil.

2. 2

   Gradually whisk in the cornmeal in a slow, steady stream.

3. 3

   The liquid will be absorbed and the cornmeal will lock up; dont freak, just whisk through it.

4. 4

   Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes.

5. 5

   Add the cream and butter; continue to stir until incorporated, about 10 minutes.

6. 6

   Remove from the heat, fold in the Parmigiano and black pepper, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.