Serves 4 to 6
1½ Cups Stone Ground Yellow Cornmeal
1 Cup Heavy Cream
2 Cups Milk
3 Cups Homemade Chicken Stock or Canned Low Sodium Chicken Broth, Heated
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
2 Sprigs Fresh Basil
2 Garlic Cloves, Peeled and Smashed
1½ Tablespoons Unsalted Butter
¼ Cup Freshly Grated Parmigiano-Reggiano
In a large non-reactive stock pot or Dutch oven add milk, cream and 1 cup of the chicken stock along with the salt, pepper, basil and garlic. Bring to a simmer and immediately remove from the heat. Steep the mixture for 30 minutes. Once steeped, remove and discard the basil and garlic from the milk mixture.
Bring the milk mixture back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the milk is completely absorbed, lower the heat and continue cooking, whisking continuously for about 10 minutes. Add one cup of chicken stock and continue to cook over very low heat for another 10 minutes. Keep adding the chicken stock 1/2 cup at a time every 10 minutes and whisk until all the chicken stock is incorporated. Cover the pan and cook over very low heat for another 10 minutes, stirring every couple of minutes. At this point the polenta should be creamy and smooth much like creamy mashed potatoes. Stir in the butter and grated Parmigiano. Check for seasoning and add more salt and pepper if necessary. Serve immediately.
