Chef Gigi Gaggero

Creamy polenta is so heartwarming after a long day. Give it a try!

You’ll need:

• 4 cups organic low-sodium chicken stock
• 1 cup medium-grain white polenta (yellow if you cannot find white)
• 1/2 cup sweet cream butter
• 1/4 cup ricotta or cream cheese
• 1/4 to 1/2 cups Parmesan cheese

Here’s how to make it:

1. Bring the chicken stock to a boil over high heat in a thick-bottomed 3- to 4-quart sauce pan.
2. Quickly whisk in the dry polenta until fully incorporated. Bring heat to low, add butter in several additions, stirring after each addition to incorporate.
3. Continue to cook, stirring occasionally, so it doesn’t stick to the bottom of the pan, for about 25 minutes.
4. Finish by stirring in the ricotta or cream cheese and top with grated Parmesan!

Serve in warm bowls topped with Ragù Alla Bolognese (get my recipe here). Love!