How to make it

  • In the saucepan, over medium heat, bring the milk, cream, rosemary and garlic to a simmer.
  • Shut off the heat to let steep for 45 minutes.
  • Strain the milk mixture and discard the rosemary and garlic.
  • Bring the milk mixture back up to a simmer and gradually pour in the polenta in a slow, steady stream, whisking constantly.
  • Once the milk is completely absorbed, lower the heat and continue to cook, whisking constantly, until the mixture is very thick.
  • Put the chicken stock in the microwave safe dish, and put in the microwave on "high" for 5 minutes, or until just boiling.
  • Add the chicken stock to the milk mixture, whisking constantly, cook for another 5 minutes, or until the stock is absorbed.
  • If the polenta is too thick (it should be like creamy mashed potatoes) then add more milk and chicken stock in equal proportions.
  • Add the butter and Parmesan and mix until well blended.
  • Add salt and pepper to taste.

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