creamy polenta with parmesan
Add the polenta to boiling stock slowly. Otherwise you will get lumps.
- 2 cups chicken stock
- 1/2 cup polenta - this is corn meal
- 2 Tbsp butter
- 2 Tbsp heavy cream
- 1/2 cup parmigiano reggiano grated
Bring the chicken stock to a boil.
Add the cornmeal slowly, stirring constantly. Slowly! You don't want lumps.
Reduce heat to low and cook, stirring every few minutes, until the texture turns creamy. This takes around 30 minutes. Dig into the corners of the pot when you stir.
Remove from heat. Mix in butter, cream and cheese.
Serve quickly. Polenta waits for no-one.