Parmesan Polenta

Usually, I hate polenta, but I love this recipe!  This goes really well with Roasted Sausages and Grapes.

Parmesan Polenta

Serves 6

4 cups chicken stock, preferably homemade
2 tsp minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 Tbs kosher salt
1 tsp freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup crème fraîche
2 Tbs (1/4 stick) unsalted butter

Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Off the heat, stir in the Parmesan, crème fraîche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

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