Parmesan Polenta
  • 4 cups Chicken Broth
  • 1 cup Instant Polenta
  • ¼ cup whole milk or ½ and ½
  • 3 tablespoons butter, softened
  • ¾ cup freshly grated Parmesan Cheese
  1. Bring the Chicken Broth to a boil in a large saucepan.
  2. Slowly whisk in the polenta and reduce the heat to a simmer.
  3. Cook the Polenta for a few minutes, stirring until it thickens.
  4. Remove from the heat and stir in the milk (or ½ and ½), butter and grated Parmesan Cheese.
  5. Serve with braised Brisket.
Recipe by Sunflower Supper Club at