Preparation5 minutes
Cook time20 minutes
ServingsServes 6-8


  • 3 cups of Chicken Stock
  • 1 1/2 cups of Whole Milk
  • 1 1/2 cup of Half and Half
  • 1/4 cup of Unsalted Butter, at room temperature
  • 1 cup of Freshly Grated Parmiggiano Reggiano
  • 1 cups of Polenta or coarse cornmeal
  • Salt and Pepper, to taste


    1) In a large pot, add the chicken stock, milk and half and half and bring to a boil.

    2) Add the polenta while constantly stirring for a few minutes for about 5 minutes.

    3) Turn the heat down to low, partially cover the pot with a lid and allow it to simmer for about 20 minutes while giving it a stir every 5 minutes.

    4) Turn the heat off, add the butter, parmesan cheese and lots of salt and pepper and stir it all together.

    Serve immediately!

    Note: Depending on the size of your corn meal it may take more or less time to cook to become creamy.

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