- 4 Tbsp. Mezzetta California Extra Virgin Olive Oil
- 1 1/2 Tbsp. crushed garlic
- 4 c. whole milk
- 4 c. chicken broth
- 1-1/2 c. yellow cornmeal
- 2 c. grated Parmesan
- 1/2 tsp. salt
- *Calculated ingredients may not always be as accurate as the original recipe.
In a pot over medium heat, sauté the garlic with the olive oil for one minute.
Add the chicken broth and bring to a boil. Once boiling, add the cornmeal and whisk.
Reduce the heat to a gentle simmer.
Stir with a wooden spoon and slowly add the milk a bit at time.
Cook while stirring frequently. It will take about 30 minutes to cook the cornmeal.
Once the cornmeal has softened, stir in the cheese and salt and transfer the polenta to a serving dish.
Chef's Note: Try our recipe for Porcini-Olive Chicken to go along with this polenta.