Herbed Polenta

• 4 1/2 to 5 cups chicken stock
• 1 1/2 cups yellow cornmeal
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 teaspoon minced fresh sage or 1/2 teaspoon dried
• 2 teaspoons minced fresh parsley
• 1/4 cup freshly grated Parmesan cheese

1. Bring four-and-a-half cups of stock to a simmer in a heavy saucepan.
2. Add the cornmeal very slowly, stirring constantly.
3. The easiest way to add the cornmeal is to take handfuls of it and allow a very fine stream to pour from your slightly open fist.
4. When all the cornmeal has been added continue cooking the mixture, stirring from time to time, for another 15 minutes.
5. Season to taste with salt and pepper and stir in the butter and herbs.
6. Serve at once.
7. The polenta can be held for up to about 20 minutes if you add the additional half-cup of stock and cover it.
8. Reheat it gently, stirring constantly, then serve.
9. Serve with a generous dusting of the Parmesan cheese.

chicken stock, yellow cornmeal, salt, unsalted butter, fresh sage, parsley, freshly grated parmesan cheese

Taken from cooking.nytimes.com/recipes/8249 (may not work)