Polenta with Walnuts and Parmigiano Reggiano

• 4 cups milk
• 2 garlic cloves, minced
• 1 cup coarse cornmeal
• 2 cups cooked chicken, chopped (optional)
• 3 ounces goat cheese or feta, crumbled
• 1/4 cup freshly grated Parmigiano Reggiano cheese, plus more for topping
• 1 cup walnuts roughly chopped
• 2 tablespoons chopped fresh parsley

1. Pour milk into a sauce pan.
2. When very warm, add minced garlic and bring to almost a boil.
3. Gradually add cornmeal, whisking constantly.
4. Cook until polenta is soft and thick, stirring frequently, about 20 minutes.
5. Stir in the chicken, if using.
6. Add goat cheese or feta and Parmesan, stirring until melted, about 2 minutes.
7. Season to taste with salt and pepper.
8. Stir in chopped pecans and chopped parsley.
9. Transfer to bowl, top with grated parmesan cheese and serve hot.

milk, garlic, coarse cornmeal, chicken, goat cheese, freshly grated parmigiano reggiano cheese, walnuts, parsley

Taken from www.cookstr.com/recipes/polenta-with-walnuts-and-parmigiano-reggiano-nbsp (may not work)