Polenta

By gizgaab

Recipe courtesy Tyler Florence

Ingredients

• 1 quart chicken stock
• 1 1/2 cups finely ground cornmeal
• 1/4 cup heavy cream
• 1/4 cup freshly grated Parmesan
• 3 tablespoons whole butter
• Pinch sea salt

Preparation

Step 1

In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, and salt. Turn off the heat and keep in a warm place until the meatballs are ready.

Yield: 6 servings

Cooking Time: 15 minutes