Time: 45 minutes

Serves: 6

  • 2 quarts Chicken Stock
  • 1 teaspoon sea salt
  • 2 cups polenta or yellow cornmeal
  • 1/3 cup heavy cream
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 11/2 teaspoons freshly ground black pepper

Soft Polenta with Parmesan and Black Pepper

Recipe courtesy Tyler Florence

In a large pot, bring the chicken stock and salt to a boil. Gradually whisk in the cornmeal in a slow, steady stream. The liquid will be absorbed and the cornmeal will lock up; don’t freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter; continue to stir until incorporated, about 10 minutes. Remove from the heat, fold in the Parmigiano and black pepper, and serve.

Edited: October 15th, 2009