Recipe: Soft, Cheesy Polenta

Soft, Cheesy Polenta

2 cups chicken broth
2 cups water
1 cup coarse yellow cornmeal
2 tbsp. butter
2/3 grated Parmesan cheese
1/4 tbsp. ground pepper

Heat the chicken broth and water to a boil over high heat. Slowly pour in the cornmeal, stirring with a wooden spoon. Reduce the heat to low; cook, stirring until polenta is extremely thick and the spoon can support itself in the pan, about 30 minutes. Remove the pan from the heat; stir in the butter, Parmesan cheese and ground black pepper. Adjust seasonings. Serve hot.

*Johnna's tip: We snagged this recipe from a newspaper (*Chicago Tribune to be exact) lying around the metro (*we take recipes from so many random places...). We liked how easy it made the process of cooking polenta. A few weeks ago one of our Twitter buddies scared us when they said how disasterous their polenta came out even after the constant stirring. Our pet peeve is making a recipe that doesn't come out right, but that's apart of cooking right?? Trial and error?? Well hopefully, this recipe will save us from trying polenta and failing miserably...

Picture source