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Categories:Viewed: 14 - Published at: 6 years ago
Ingredients
- 9 12 cups chicken broth
- 2 cups yellow cornmeal
- 1 cup parmesan cheese, grated
- 3 tablespoons butter
Method
- Bring chicken stock to boil in heavy large saucepan.
- Reduce heat to medium.
- Gradually whisk in cornmeal.
- Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes.
- Remove from heat.
- Stir in Parmigiano cheese and butter.
- Season polenta to taste with salt and pepper.
- Transfer to bowl and serve.
- Serves 8.
- That's it!
