Creamy Polenta

Side Dishes

By Sandy DiGiovanni / Photography By Sandy DiGiovanni | January 01, 2014

Ingredients

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

Instructions

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*

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