Ingredients

• 5 C chicken stock, milk, water or vegetable stock
• 1 C cornmeal or polenta
• 2 T butter or olive oil

Instructions

1. In a saucepan, whisk the cornmeal into the liquid, then bring to a boil, stirring frequently. Continue boiling, stirring frequently, until polenta thickens enough that it starts to spit. Lower the heat and continue cooking, stirring frequently and scraping the bottom to prevent scorching, until the polenta becomes thick and pulls away from the pan side.
2. Stir in the butter or olive oil and season to taste. If lumps form, beat vigorously with a stiff whisk. If polenta becomes too firm or starts to set, beat in more liquid as needed.
3. Plate and serve hot. Optionally, chill until set, then slice into pieces for grilling, searing or frying.

Source: www.seriouseats.com

Contributed by: Skip