Ingredients

2 cups chicken broth, homemade or low sodium canned
2 cups water
1 cup stone-ground cornmeal
1 teaspoon kosher salt
1/2 cup freshly grated Parmesan cheese, or a combination of Pecorino and Parmesan
3 tablespoons unsalted butter

Directions

In a medium saucepan over high
heat, bring the chicken broth and the water to a boil. While whisking constantly, slowly
pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the
mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and
not grainy, about 30 minutes. Remove the polenta from the heat and stir in the cheese and
the butter. Serve.

Ingredients

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