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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
Details
Servings 6
Preparation time 5mins
Cooking time 20mins
Adapted from foodnetwork.com
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
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