SOFT POLENTA WITH PARMESAN AND BLACK PEPPER

Soft Polenta with Parmesan and Black Pepper image

Yield serves 6

Number Of Ingredients 7

2 quarts Chicken Stock (page 156)
1 teaspoon sea salt
2 cups polenta or yellow cornmeal
1/3 cup heavy cream
2 tablespoons unsalted butter, at room temperature
1 cup freshly grated Parmigiano-Reggiano cheese
1 1/2 teaspoons freshly ground black pepper

Steps:

In a large pot, bring the chicken stock and salt to a boil. Gradually whisk in the cornmeal in a slow, steady stream. The liquid will be absorbed and the cornmeal will lock up; don't freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter; continue to stir until incorporated, about 10 minutes. Remove from the heat, fold in the Parmigiano and black pepper, and serve.