Polenta

3 cups chicken stock
1 tablespoon butter
Salt
Freshly ground white pepper
3/4 cup white cornmeal
1/2 cup heavy cream
1/4 cup freshly grated Parmigiano-Reggiano cheese
Directions

For the Polenta: In a medium-size saucepan, over medium heat, combine the stock and butter. Season with salt and pepper. Bring to a simmer. Stir in the cornmeal and cook until creamy and thick, about 4 minutes. Stir the cream and cheese into the polenta. Season with salt and pepper.

From: Food Network