Parmigiano Polenta

Directions

1. 1
   Bring chicken stock to boil in heavy large saucepan.
2. 2
   Reduce heat to medium.
3. 3
   Gradually whisk in cornmeal.
4. 4
   Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes.
5. 5
   Remove from heat.
6. 6
   Stir in Parmigiano cheese and butter.
7. 7
   Season polenta to taste with salt and pepper.
8. 8
   Transfer to bowl and serve.
9. 9
   Serves 8.
10. 10
    That's it!