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Creamy parmesan polenta

Yield: 6 Servings

Ingredients:

• 1 1/2 c Water
• 1 c Yellow cornmeal
• 2 1/2 c Canned low-salt chicken Broth
• 1 c Parmesan cheese -- grated
• 1/4 c Whipping cream
• 2 tb Butter

Instructions:

Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture stirring until well blended. Reduce heat to low and simmer until polenta is very thick stirring occasionally about 15 minutes. Mix in 1/2 cup cheese cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl. Sprinkle remaining 1/2 cup cheese over. Recipe By : Bon Appetit Oct 1994 / Dona Kuryanowicz From: owner-Mc-Recipe@austin.Sierra.Co

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