Ingredients
- 4 cups chicken stock, preferably homemade
- 2 teaspoons minced garlic (2 cloves)
- 1 cup yellow cornmeal, preferably stone-ground
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 1/4 cup creme fraiche
- 2 tablespoons (1/4 stick) unsalted butter
Directions
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.
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By tstoff28@sbcglo...
chicago, IL
on May 09, 2013
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Sooooooo good. My husband forgot to get my creme fraiche so I just amped up the cheese a bit which I probably didn't even need to do. It was still some of the best polenta I've ever tasted. I am almost afraid to use the creme fraiche, I don't want to change a thing it is so good. Good job Ina!!
By cookther4iam_51...
Weirton, WV
on May 07, 2013
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Delish, my mom used to do this when I was a kid. Served on a wood board with sauce. Hated it then, but this is something very different. A simple cup of corn meal...unbelievable!
By jwtanner1_1602158
mtlnd, FL
on February 24, 2013
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Wow, wonderful! Used greek yogurt instead of creme fraiche, boxed stock as well. Great base for her chicken with wild mushroom dish.
Read all 12 reviews