Ingredients
- 1 cup coarse corn polenta
- 3 cup vegetable, pork or chicken stock
- 3 cup whole milk
Preparation
Baking Directions:
Gently heat the liquid in a sauce pot over medium heat until almost to a simmer.
Gently whisk in the cornmeal and stir vigorously for about a minute.
Then lower the heat to as low as possible and continue to stir every five or so minutes until the meal is soft and creamy
