EF, GF, NF, V
INGREDIENTS:
- 1 Cup polenta
- 2 ½ Cups Chicken stock
- ¹/³ Cup fresh parmesan cheese, grated
METHOD:
- In a medium saucepan on high heat, add polenta and stock.
- Bring to the boil while stirring.
- Reduce heat to low and let simmer until the water is absorbed, polenta is thick and is no longer hard and grainy.
- Stir in parmesan cheese and serve with any main meal accompaniment.