Creamy Polenta

Ingredients

4 cups chicken stock

2 teaspoons minced garlic

1 cup yellow cornmeal, preferably stone ground

1 teaspoon kosher salt

1 teaspoon pepper

1 cup freshly grated Parmesan cheese, plus more for serving

1/4 cup creme fraiche

2 tablespoons butter

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 constantly for 10 minutes until thick. Be sure to scrape the bottom of the pan thoroughly while you are stirring. Off the heat stir in the Parmesan, creme fraiche and butter. Taste for seasonings and serve hot with extra Parmesan cheese sprinkled on top.

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