Ingredients
- 1 1/2 cups chicken stock
- 1 1/2 cups milk
- 1 cup quick-cooking polenta
- 2 tablespoons butter
- 1/4 cup parsley, chopped
- 1/2 cup Asiago cheese, grated
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper
Yield
Serves: 4
Preparation
Bring the chicken stock and milk to a boil in a saucepan. Once the liquid comes to a boil, stir in the polenta with a wooden spoon until it all comes together. Stir in the butter, parsley, cheese and nutmeg, and season with salt and pepper.
