Creamy Pecorino PolentaCentral Market
(cornmeal, chicken stock, cheese, cream, )
Yield: 4 servings
1 qt low sodium chicken stock
1 C finely corn meal
1/3 C grated Pecorino Romano
¼ C heavy cream
1 Tbsp unsalted butter
¼ tsp Kosher salt
¼ tsp pepper to taste
- Bring chicken broth to a boil in a large pot.
- Slowly and gradually, whisk in the cup or corn meal a little at a time as the Polenta begins to thicken.
- Add salt, pepper, cheese, heavy cream and butter and continue to whisk together, for about 5-8 min. You may want to add the salt last since the cheese does give the polenta a salty bite. If you think the polenta is getting a little too thick, add some more broth or water to loosen it. Serve immediately.