How To Make Polenta
This is the classic recipe for polenta and will give you a fantastic product!
I use 2 cups chicken broth, 2 cups cream; feel free to adjust ratios
freshly grated Parmesan Cheese
Sea Salt and coarse Pepper
In a saucepan, bring stock and cream to a simmer.
Vigorously whisk in corn meal.
Lower heat and stir frequently for 10-15 minutes until corn meal softens (taste it!). You may need to stir in extra stock to achieve your desired soft-or-firm consistency (I use a wooden spoon).
Remove from heat and stir in Butter and Parmesan. Adjust seasoning with salt and coarse pepper (white pepper won’t make black specks).
Serve immediately… or plunk into a tray to firm up for shapes the next day.