A quick & creamy substitute for your typical sides.

Serves 4 to 6

3 cups chicken stock
1 tablespoon butter
Salt
Freshly ground white or black pepper
3/4 cup white cornmeal
1/2 cup heavy cream
1/4 cup freshly grated Parmigiano-Reggiano cheese

In a medium-size saucepan, over medium heat, combine the stock and butter. Season with salt and pepper. Bring to a simmer. Stir in the cornmeal and cook until creamy and thick,
about 4 minutes. Stir the cream and cheese into the polenta. Season with salt and pepper.