Recipe courtesy of Ina Garten
Episode: Italian at Home
Save Recipe Print
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Prep:
10 min
Cook:
25 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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Creamy Garlic Mashed Potatoes

Recipe courtesy of Alton Brown

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Crunchy Parmesan Chicken Tenders

Recipe courtesy of Giada De Laurentiis

The Creamiest, Butteriest, Tastiest Mashed Potatoes Ever

Recipe courtesy of Jeff Mauro

Creamy Parmesan Polenta

Recipe courtesy of Ina Garten

Creamy Parmesan Polenta

Recipe courtesy of Jesse Brune

Browse Reviews By Keyword