Chef Eric Watson - Creamy Polenta - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

Chef Eric Watson - Creamy Polenta

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Creamy Polenta

 Serves 6-8

6 cups chicken stock or broth

1 cup heavy cream

2 cups fine ground cornmeal

1 cup fresh grated Parmesan cheese

2 oz. whole butter

2 tsp. fresh minced garlic

2 tbsp. fresh sliced chives or green onions

Salt & ground white pepper to taste

Splash of white balsamic vinegar or white wine vinegar

In a large saucepan bring the chicken stock and heavy cream to a simmer. Wisk the cornmeal into the simmering stock and quickly lower temperature to lowest setting to avoid splattering.

Cook for 3 minutes making sure to stir mixture often.

Mix in remaining ingredients, remove from heat and adjust seasoning as needed.



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