Makes about 4 cups
3 cups chicken stock
1 cup yellow cornmeal
1/4 cup cream
1/2 cup finely grated parmesan
2 Tbl butter
kosher salt & freshly ground black pepper
Bring the chicken stock to a boil over high heat in a medium-sized sauce pot. Reduce the heat to medium and gradually pour in the cornmeal, whisking constantly as you pour. Simmer gently until the cornmeal is soft and the mixture is thick and creamy, whisking frequently, about 20 minutes. Turn off the heat, and whisk in the cream, parmesan and butter. Season to taste with a good amount of salt and pepper. Serve hot.
SERVED AT THIS DINNER PARTY
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