Parmesan Polenta

You’ll Need

• 9 ½ cups chicken broth
• 2 cups yellow cornmeal
• 1 cup grated Parmesan cheese
• 3 Tablespoons butter
• 1 teaspoon onion powder

Directions

• Bring chicken broth to boil in heavy large saucepan.
• Reduce heat to medium.
• Gradually whisk in corn meal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes.
• Remove from heat.
• Stir in Parmesan cheese, onion powder and butter.
• Season polenta to taste with salt and pepper.

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