Polenta (Creamy)

Bahan-bahan

• 300g polenta

• 1000g chicken stock (about 1.5 boxes)

• 7g salt

• 125g butter

• 100g parmesan, grated

Arahan

1. Dry toast polenta in a pan over high heat for about 2 minutes, shaking/stirring constantly to prevent scorching.

2. When polenta smells like corn and has taken on a light toast, add 800g/1 box of chicken stock and salt and whisk.

3. When the mixture becomes thick, reduce heat to medium low and cook for 5-10 minutes, stirring about every minute with a wooden spoon. Be sure to scrape the bottom as you stir to prevent burning on the bottom.

4. Cover polenta and remove from heat to allow to continue to hydrate while you finish the Chicken marsala.

5. After hydrating and cooling, the polenta should have thickened up a LOT. When you’re ready to serve it, return polenta to medium heat and add another 200-400g (½ box) of chicken stock - as much as needed to loosen the polenta into a stirrable consistency.

6. Reduce heat to low. Stir in butter, then parmesan. The consistency should be similar to creamy mashed potatoes.