Ingredients
- 4 1/2 cups chicken broth (homemade)
- 2 teaspoons kosher salt
- 1 1/4 cups cornmeal (coarse)
- 3/4 cups finely grated parmesan cheese (NOT the stuff in the green box!!!)
- 1/2 cup half and half (room temperature)
- 1/4 cup whole milk (room temperature)
- 5 tablespoons unsalted butter (softened)
- 1/2 teaspoon garlic powder
- 1 tablespoon parsley, minced (to taste, fresh)
How to Make
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Step 1: Bring water to a boil in a large saucepan or dutch oven. When boiling, add the salt.
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Step 2: Slowly add the cornmeal while whisking. Reduce the heat to low and cook until the polenta is soft and tender, about 20 minutes. Be sure to stir often with the whisk, to make sure it doesn't stick to the bottom and burn.
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Step 3: Add the half and half, milk, butter and garlic powder. Whisk until smooth and the butter is melted.
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Step 4: Add the cheese and whisk until the cheese is completely melted and the polenta is smooth and creamy.
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Step 5: Stir in the parsley and season with salt and freshly ground pepper to taste. Serve immediately.
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Step 6: NOTE: any leftovers can be placed in a flat, rectangular storage container. The polenta will firm up as it cools. When ready to use, cut the polenta into squares and fry in melted butter until a golden crust develops. Yum!!!
We hope you enjoy this recipe!
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