(adapted from Bon Appetit, October 1994)
Makes 6 servings
1 1/2 cups water
1 cup yellow cornmeal or polenta
2 1/2 cups canned low-salt chicken broth
½ cup grated Parmesan cheese
2 tablespoons whipping cream, half and half, or whole milk
1 tablespoon butter
Italian parsley
Combine the water and the cornmeal in a small bowl and set aside.
Bring the broth to boil in a heavy large saucepan. Gradually add the cornmeal mixture, stirring until well blended. Reduce the heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes. (I always partially cover the pan with the lid so the simmering polenta doesn’t bubble up and spatter all over the cook top.) Then, mix in the cheese, cream, and butter until well combined. Season the polenta with salt and pepper, to taste.
Transfer the polenta to a serving bowl. Sprinkle with grated or shaved Parmesan and/or some minced Italian parsley.
