Ingredients

　　2 quarts Chicken Stock (page 156)

　　1 teaspoon sea salt

　　2 cups polenta or yellow cornmeal

　　1/3 cup heavy cream

　　2 tablespoons unsalted butter, at room temperature

　　1 cup freshly grated Parmigiano-Reggiano cheese

　　1 1/2 teaspoons freshly ground black pepper

　　In a large pot, bring the chicken stock and salt to a boil. Gradually whisk in the cornmeal in a slow, steady stream. The liquid will be absorbed and the cornmeal will lock up; don’t freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter; continue to stir until incorporated, about 10 minutes. Remove from the heat, fold in the Parmigiano and black pepper, and serve.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter