Recipe: Soft Polenta with Parmesan and Black Pepper
- 2 quarts chicken stock
- 1 teaspoon sea salt
- 2 cups polenta or yellow cornmeal
- 1/3 cup heavy cream
- 2 tablespoons unsalted butter, at room temperature
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 1/2 teaspoons freshly ground black pepper
In a large pot, bring the chicken stock and salt to a boil. Gradually whisk in the cornmeal in a slow, steady stream. The liquid will be absorbed and the cornmeal will lock up; don’t freak, just whisk through it.
Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter; continue to stir until incorporated, about 10 minutes.
Remove from the heat, fold in the Parmigiano and black pepper and serve.