- 4 c. chicken stock or water
- 1 c. instant polenta (or course grind cornmeal a/k/a grits)
- 1 c. whipping cream
- 1 1/4 c. Parmesan cheese
- 2 t. butter
- 4 T. Parmesan cheese, for the gratin
- French sea salt and freshly ground black pepper to taste.
Pour the water into a saucepan and bring to a boil. Sprinkle in polenta. Cook for 2 min. over medium heat and add cream and cook another 2 minutes. Add grated Parmesan cheese and butter, keeping whisking until thicken and adding sea salt for seasoning. Pour into a baking dish, let stand 5 minutes and add sprinkles of second batch of Parmesan for gratin. Broil for a few minutes until cheese is golden and bubbly. Serve.
This dish is also easily made in a cast iron Dutch oven over an open fire.
An alternative version, which is probably more properly termed “grits” (chefs say you can get $19.99 for a dish including “polenta” but only $7.99 for one featuring “grits” although both are the same) includes adding 1 t. Creole seasoning, 1 t. hot sauce, and 3 oz. goat cheese or Monterey Jack (in addition or in place of the Parmesan). It is often topped off with some crumbed bacon and chopped scallions.