This is good, basic polenta recipe. You can substitute cream cheese for parmesan if you like. (Barrett, I don’t want to hear it about putting cream cheese in everything. The recipe said I could. And you’re not my real Dad anyway.)
- In a large saucepan bring the chicken stock to a slow simmer.
- Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering.
- Stir in the cream, Parmesan, butter, and salt. Serve with Mushroom Ragout or other topping of choice.