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Creamy Polenta

Creamy Polenta

Recipe Type:  Rice and Sides
Servings  4
1  cup  Corn meal  
4  cup  chicken stock  
2    Sage leaves  
2  clove  Garlic sliced  
1    Sprig rosemary  
0.5  cup  Heavy Cream  
0.25  cup  Grated parmigiano cheese  
2  tablespoon  butter  
1  pinch  Salt and Pepper  

  1. Place the Copper Chef on the stove on high heat.  Add all the ingredients except corn meal, ½ cup stock, butter and cheese.
  2. Bring to a boil and reduce the heat to medium let cook for 3 minutes.
  3. Mix the corn meal and the ½ cup stock together until smooth.  Slowly add the corn meal mixture to the boiling stock and mix until creamy.  Cook for 10 minutes on low heat until thick. 
  4. Remove from the heat add the cheese and butter and combine until melted.
  5. Season with S&P, Serve.