• 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


Serves: 4


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.