Time: 35 minutes

Serves: 4

  • 1 1/2 quarts chicken stock
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups polenta or yellow cornmeal
  • 1/4 cup heavy cream
  • 1 1/2 tablespoons unsalted butter
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon freshly ground black pepper

POLENTA

Recipe courtesy Tyler Florence

Meanwhile, make the polenta. First bring the chicken stock to a boil with the salt in a large saucepan. Then gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the stock is completely absorbed, lower the heat and set a timer for 20 minutes. Continue cooking, whisking often, until the timer goes off; the polenta should be thick and smooth at this point. Then add the cream and butter and whisk another 10 minutes. Stir in the cheese and pepper.

Edited: October 14th, 2009