Creamy Parmesan Polenta
2 c. polenta
6 c. chicken stock
2 Tbls. butter
1/2 c. grated parmesan
3 cloves roasted garlic, minced
salt and pepper
Bring stock to a boil in a deep pot (polenta bubbles up quickly!).
Reduce eat and gradually stir in polenta.
Cook over low heat, stirring constantly until polenta is thick (about 20-25 minutes).
Stir in butter, garlic, salt and pepper to taste, and cheese.
Serve immediately or pour into a large, shallow dish and cool. Cooled polenta can be sliced and grilled, broiled, etc. as it will hold its shape.