14oz can chicken broth plus 1 can broth water
cup yellow cornmeal
cup grated parmesan cheese
In a 5-6 qt dutch oven, bring chicken broth and the 1 can water to a boil. In a bowl, whisk the 1 cup water, cornmeal and salt. When broth mix is boiling, pour in cornmeal mix. Stir occasionally until mix comes to a second boil and thickens. Reduce heat to low. Cover pot tightly with lid, cook 10 minutes. Uncover; stir in butter and cheese until butter melts. Ladle immediately onto dinner plates.