Soft, Cheesy Polenta
- 2 c each; chicken broth and water
- 1 c course yellow cornmeal
- 2 T butter
- 2/3 c grated parmesan cheese
- 1/4 T pepper
Heat the chicken broth and water to a boil over high heat. Slowly pour in the cornmeal, stirring with a wooden spoon. Reduce the heat to low; cook, stirring until the polenta is extremely thick and the spoon can support itself in the pan, about 30 mins.
Remove the pan from the heat; stir in the butter, parmesan cheese and ground black pepper. Adjust seasonings. Serve hot.