Polenta

Name: Polenta
Ingredients: 2 cups chicken broth, homemade or low sodium canned; 2 cups water; 1 cup stone-ground cornmeal; 1 teaspoon kosher salt; 1/2 cup freshly grated Parmesan cheese, or a combination of Pecorino and Parmesan; 3 tablespoons unsalted butter; Copyright 2001 Television Food Network, G.P. All rights reserved

7 ingredients

7 steps

Ingredients

2 cups chicken broth, homemade or low sodium canned
2 cups water
1 cup stone-ground cornmeal
1 teaspoon kosher salt
1/2 cup freshly grated Parmesan cheese, or a combination of Pecorino and Parmesan
3 tablespoons unsalted butter
Copyright 2001 Television Food Network, G.P. All rights reserved

Directions

1

In a medium saucepan over high heat, bring the chicken broth and the water to a boil.
2

While whisking constantly, slowly pour the cornmeal into the hot liquid.
3

Stir in the salt.
4

Lower the heat to cook the mixture at a gentle simmer.
5

Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes.
6

Remove the polenta from the heat and stir in the cheese and the butter.
7

Serve.