Homemade Polenta

Homemade Polenta

• 4 cups homemade or low-sodium canned chicken stock
• 1 cup polenta (coarsely ground yellow cornmeal)
• 1 teaspoon coarse kosher salt
• 3 tablespoons unsalted butter

Preheat the oven to 375 degrees Fahrenheit. In a large saucepan, bring the chicken stock to a boil and very slowly add the polenta, whisking constantly with a wire whisk. Cook over low heat, stirring constantly with a wooden spoon, until the spoon can stand up straight by itself in the mixture, about 15-18 minutes. When the polenta is done, stir in the salt and butter. Pour the polenta into a lightly buttered baking dish. Bake until firm, about 20 minutes. Remove from oven. Let the polenta cool before using or refrigerate it overnight before using.