Creamy Polenta
Recipe Credit

( cornmeal/polenta )

Creamy Polenta
Creamy Polenta

Yield: 4-6 servings


1 qt Chicken stock
1½ C finely ground cornmeal
¼ C heavy cream
¼ C freshly grated Parmesan
3 Tbsp Whole butter
Pinch of Sea salt


  1. In large saucepan, bring the chicken stock to a slow simmer.
  2. Quickly whisk the cornmeal into the stock and lower heat to prevent spattering. Cook 15 min
  3. .
  4. Stir in the cream, Parmesan, butter, and salt.
  5. Turn off the heat and keep in a warm place until meatballs are ready.