Ingredients
2 cups cornmeal (stone, coarse ground)
6 cups milk
3 tablespoons chicken boulion granuals
3 tablespoons butter
6 ounces parmesan cheese (freshly grated)
salt & pepper
Method
Sources
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Coarse-ground corn — creamy polenta, grilled polenta cakes
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Coarse-ground corn — creamy polenta, grilled polenta cakes
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Bring the milk up to a boil in a large heavy pot. Make sure the milk does not scorch on the bottom. Add the cormeal in and whisk into the milk. Keep the heat on medium and keep whisking until it comes to a boil. Once it comes to a boil turn the heat down to low. It will take around 30 minutes or so until it is cooked through. Continue to whisk periodically or the polenta will burn and stick to the bottom. Whisk in the parmesan and butter. Add salt and pepper to taste.