Total:
35 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

IDEAS YOU'LL LOVE

Mini Eggplant Parmesan

Recipe courtesy of Giada De Laurentiis

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Lobster Scampi over Creamy Polenta with Garlic Chips

Recipe courtesy of Bobby Flay

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Chicken Parmesan

Recipe courtesy of Food Network Kitchen

Creamy Cheese Grits

Recipe courtesy of Ree Drummond

Parmesan-Crusted Pork Chops

Recipe courtesy of Giada De Laurentiis

Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking