Ingredients
- 8 cups lower-sodium chicken broth (such as Swanson), vegetable broth, or water
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups uncooked polenta or cornmeal (such as Anson Mills)
- 7 ounces Parmigiano-Reggiano cheese, grated (about 2 packed cups)
- 1/2 cup unsalted butter (4 ounces)
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