Yield: 1 qt.

• 4 cups   Chicken Stock (or chicken broth)   
• 1 cup  Polenta, ground yellow corn meal
• t.t.  Salt & White Pepper
• ½ cup  Parmesan Cheese, freshly grated
• 4 oz.  Butter, unsalted

Method:

1. Bring stock to boil with salt & pepper.
   
2. Slowly add in the polenta.  Continue to stir with large paddle. 
   
3. When the polenta comes to a boil lower the heat and simmer, while constantly stirring for about 20 minutes (Similar to cooking grits).
   
4. When cooked remove from the fire and add the chunks of cold butter and Parmesan. Adjust the seasoning.