Serves 8
3 to 1 ratio course ground polenta to liquid & to be prepared to stir!
2 cup course ground polenta
6 cups chicken stock
1 cup milk
1/2 cup grated parmesan
1/4 lb. butter
Salt & white pepper to taste
Approximately 25 minutes
In large pan heat 6 cup chicken stock (may use veggie broth) to boil; slowly whisk in polenta, stirring constantly so doesn't have lumps. Add milk, parmesan & butter while stirring. When mixture begins to boil reduce heat to medium-low. Continue to stir. Add white pepper & salt to taste.
May be used while soft with mascarpone or folded in desired molds the day before to be served for grilling.
