Creamy Parmesan Polenta Recipe by Chef Gigi

Creamy Parmesan Polenta

3 1/2 cups low-sodium chicken broth

2 cups whole milk

1 1/2 cups quick-cooking polenta

1/2 cup grated Parmigiano-Reggiano cheese

1 tablespoon unsalted butter

To a large saucepan set over medium-high heat, add broth and milk. Bring to a boil. While whisking vigorously, slowly pour the polenta into the boiling milk mixture. Reduce heat to maintain a simmer. Cook polenta, stirring often with a wooden spoon, until grains are completely tender, about 5 minutes. Remove the saucepan from heat and stir in Parmesan and butter. Taste and adjust the seasoning with salt and pepper. 

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