In a heavy stainless steel 3-quart saucepan add ½ cup cold water and 4 tsp. of chicken base and slowly heat while whisking until the base is dissolved, then add the remaining 3½ cups of cold water and whisk a few more seconds.
Gradually add the cornmeal to the cool stock while continually whisking until all the cornmeal is incorporated. Frequently whisking to make sure the polenta doesn’t stick to the sauce pan and burn, bring the polenta mixture to a boil, and then reduce the heat to maintain a slow simmer.
Continue cooking and whisking, scraping the inside of the saucepan with a rubber spatula to incorporate any cornmeal that does stick. While cooking, the polenta will bubble and spit.
Cook for about 15 to 20 minutes and test if it’s done. If while cooking the polenta gets too thick and starts to stick to the bottom of the saucepan, add a little warm water. The polenta is done when it’s very creamy and passes the plate test. Keep in mind that it may take longer depending on the grind of the cornmeal.
When done add the butter and Parmigiano cheese and remove from the heat. Whisk until the butter and cheese are well incorporated.
Spoon onto a plate and flatten, then top with your favorite polenta accompaniment.
This recipe is printed from Così Italiano @ www.cosiitaliano.com