For a vegetarian version, substitute canned vegetable broth for the chicken broth; the result is equally delicious.
Recipe information
Yield
Serves 6
Ingredients
1 1/2 cups water
1 cup yellow cornmeal
2 1/2 cups canned low-salt chicken broth
1 cup grated Parmesan cheese
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Preparation
Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture, stirring until well blended. Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes. Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl. Sprinkle remaining 1/2 cup cheese over.
