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Ingredients
- 1 14oz can chicken broth plus 1 can broth water
- 1 cup water
- 1 cup yellow cornmeal
- 1 tsp salt
- 2 tbs butter
- 1/2 cup grated parmesan cheese
Details
Servings 6
Preparation
Step 1
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.
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