1 quart chicken stock or broth 1 cup coarse ground cornmeal 1/2 tsp. kosher salt 1/4 teaspoon freshly ground black pepper 4 T unsalted butter 1/4 cup Parmesan cheese, grated In a large saucepan, bring the chicken broth to a boil. Slowly whisk in the corn meal. Add the salt and pepper and cook, stirring frequently for 5 minutes. Stir in the butter and parmesan cheese. Mix well. Serve as is, or pour the polenta into shallow baking pan that has been sprayed with a vegetable spray and spread evenly. Place in the refrigerator to cool completely. Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill. |
