Polenta Parmigiano Regianno

• 3 cups vegetable stock

• 1 cup heavy cream

• 1.5 cups quick cooking polenta

• 1 cup freshly grated Parmigiano-Regianno

• 1 tsp sea salt

• 1/2 tsp freshly cracked black pepper

1. In a saucepan, bring the stock and heavy cream to a boil, add the polenta, then reduce the heat to medium,

2. Cook and continuously stir for about 3 minutes or until it thickens to a porridge-like consistency. (Add more liquid as needed)

3. Afterwards, remove from heat and stir in the cheese, salt and pepper. Stir and adjust seasonings to preference. Enjoy!

NOTE:
This pairs heavenly with the Chicken Cacciatore!