Creamy Parmesan Polenta

Ingredients:

• 4 cups chicken broth
• 1 cup heavy cream
• 1 1/2 cups yellow cornmeal
• 2/3 cup parmigiano-reggiano cheese, grated
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• salt and pepper to taste

Instructions:

In a medium saucepan, bring the broth and heavy cream to a gentle boil. In a thin, steady stream, stir the cornmeal into the boiling liquid. Reduce the heat to low and cook, stirring constantly until the mixture is thick and separates from the pan, roughly 20 minutes. Remove from the heat and stir in the cheese and butter. Season with the salt and pepper.