Soft Polenta with Parm and Rosemary (makes 4 side dishes)
Boil 3 cups of Chicken stock in a saucepan. Add in 12 Tablespoons of yellow cornmeal gradually and stir in with a whisk. Continue stirring until the polenta becomes thick and creamy. Add in 1 cup of grated Parmesan cheese, 1 tablespoon of chopped rosemary, 1 1/2 teaspoons of salt, 1 teaspoon of pepper, 1 teaspoon of red pepper flakes. Transfer polenta to a serving dish and let stand for a couple minutes before serving to thicken further. Enjoy!
You can go a step further with this and make polenta squares that can be done in advance. Transfer the hot polenta from the saucepan once prepared to a 8 x 10 sheet pan. Spread the polenta evenly on the bottom. Let cool to room temperature (this can all be done in advanced, even overnight) Once cooled, cut polenta into squares and transfer to a cookie sheet. Sprinkle with finely grated Parmesan cheese, salt and pepper. Stick under a high broiler for 2 minutes or until cheese is melted and polenta is heated through. Serve!
Polenta can also be grilled instead of broiled, which is a great option as well. Experiment with this dish! There is so much you can do and make it your own.