• 1 cup polenta
  • 3/4 tsp salt
  • 2 cups water
  • 2 cups chicken stock
  • 1 tbsp unsalted butter
  • 2 tbsp heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • freshly cracked black pepper

Bring water and chicken broth to a boil in a large saucepan with salt.  In a slow stream, whisk the polenta into the boiling water, whisking constantly.  To prevent lumps, continue to whisk constantly as the mixture returns to a boil.  Reduce the heat, cover, and simmer.  Every 10 minutes or so, stir the polenta with a wooden spoon.  If it seems too thick and is getting hard to stir, add a little water and stir to incorporate. Cook for 20 minutes

Stir in the butter, and stir until melted.  Remove the pan from heat and stir in the cream and cheese.  Taste and adjust seasonings as desired. If the polenta is too thick, stir in some water.  Serve immediately, garnishing each serving with freshly cracked black pepper.

From Pink Parsley Catering


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