Creamy Parmesan Polenta

  • 4 cups chicken stock
  • 2 garlic cloves, minced
  • 1 cup cornmeal
  • 1/4 cup cream
  • 1 cup grated Parmesan cheese
  • salt and pepper to taste
  1. In a medium size sauce pan bring the chicken stock and minced garlic to a boil.
  2. Slowly whisk in the cornmeal and reduce heat.
  3. Continue to stir the polenta until thick.
  4. Stir in the cream and Parmesan cheese until melted.
  5. Add salt and pepper to taste.