Creamy Parmesan Polenta
from Food Network Kitchens

Serve topped with Fried Liver and Onions or Fried Pork Chops.

Note: Regular cornmeal (such as Quaker) has a sandlike texture that cooks up gluey as does the super-fine grains of quick-cooking cornmeal - avoid. A coarser cut, about the size of couscous, retains a soft but hearty texture after cooking. For more information see Difference Between Polenta, Grits, and Cornmeal

2 cups chicken broth, homemade or low sodium canned
2 cups water
1 cup stone-ground cornmeal
1 teaspoon kosher salt
1/2 cup freshly grated Parmesan cheese, or a combination of Pecorino and Parmesan
3 tablespoons unsalted butter

In a medium saucepan over high heat, bring the chicken broth and the water to a boil. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes.

Remove the polenta from the heat and stir in the cheese and the butter. Serve.

4 servings