Preparation Time: 5min
Yields: 4 Servings
Total Time: 30min
- 1 Cup Cornmeal
- 2 1/2 Cups Low Sodium Chicken Stock
- 2 1/2 Cups Milk or Half & Half
- 8oz Cheddar Cheese, grated
- Kosher Salt
- 2 Tablespoons Butter
A decadent side dish that goes great with steak or short ribs. It’s a stick to your ribs kind of side!
Bring broth and milk to a slow boil in a 6 quart saucepan. Add cornmeal in a thin stream, continually whisking. Once all the corn meal has been added reduce the heat to a simmer, stir often until the polenta is cooked and pulls away from the side of the pan (about 15 min). Remove from the heat and add the butter and cheese. Stir to combine. Taste and adjust seasoning with salt.