Categories: Sides
Ingredients
- 4 cups chicken stock
- 1 tsp minced garlic
- 1 cup yellow cornmeal
- 1/2 cup Philadelphia whipped cream cheese
- 1/3 cup grated Parmesan, plus extra for serving
- 2 tbsp olive oil
- 1 tbsp chopped fresh rosemary
- 1 tsp kosher salt
- 1/2 tsp black pepper
Directions
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Heat the chicken stock in a medium saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly add the cornmeal, whisking constantly with a wire whisk to make sure there are no lumps. Switch to a wooden spoon and simmer over very low heat, stirring almost constantly, for 7 to 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Remove the polenta from the heat and stir in the cream cheese, Parmesan, olive oil, rosemary, salt and pepper. Stir until smooth and serve hot sprinkle with extra Parmesan.