Creamy Parmesan Polenta

• Gluten free

• Produce

  • 2 tsp Garlic

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 cup Cornmeal, yellow
  • 1 tbsp Kosher salt

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Creme fraiche
  • 1 cup Parmesan cheese

Found on foodnetwork.com

Description

Ingredients

• 4 cups chicken stock, preferably homemade
• 2 teaspoons minced garlic (2 cloves)
• 1 cup yellow cornmeal, preferably stone-ground
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan cheese, plus extra for serving
• 1/2 cup creme fraiche
• 2 tablespoons (1/4 stick) unsalted butter

Directions

• Directions Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while youre stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top. How Easy is That? by Ina Garten (c) Clarkson Potter 2010. Provided courtesy of Ina Garten. All rights reserved. CATEGORIES: Parmesan Cheese Side Dish Polenta View All Main Ingredient Parmesan Cheese Cornmeal Course Side Dish Dish Polenta