Creamy Polenta

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 4 servings
1 1/2 cups chicken stock
1 1/2 cups milk
1 cup quick-cooking polenta
2 tablespoons butter
1/4 cup parsley, chopped
1/2 cup Asiago cheese, grated
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper

Bring the chicken stock and milk to a boil in a saucepan. Once the liquid comes to a boil, stir in the polenta with a wooden spoon until it all comes together. Stir in the butter, parsley, cheese and nutmeg, and season with salt and pepper.