Creamy Polenta

By / Photography By Sandy DiGiovanni | January 01, 2014


In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, rosemary, and salt. Turn off the heat and keep in a warm place until ready to serve.

Make a meal of it with the recipe for Boulevard Bully Porter Beef Stew over Creamy Polenta*

Related Stories & Recipes

Boulevard Bully Porter Beef Stew over Creamy Polenta

This hearty beef stew is made with lean boneless chuck that’s cooked with carrots, potatoes, parsnips and turnips and flavored with a dark stout beer. Simmering it in a Dutch oven for about 2 hours ma...


  • 1 quart chicken stock
  • 1 and 1/2 cups finely ground cornmeal
  • 1/4 cup heavy cream
  • 1/4 cup freshly grated Parmesan
  • 3 tablespoons whole butter
  • 2 tbs fresh chopped rosemary
  • Pinch sea salt
Build your own subscription bundle.
Pick 3 regions for $60