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.