Creamy Parmesan Polenta

I've never gone wrong with a recipe from Ina Garten. I really really like this one. I also really really like polenta. I didn't have creme fraiche, so I used sour cream. To give you an idea of how much this makes, it filled a 9x9 baking dish for me.

This photo is polenta served in a bowl, but I spread mine out in the baking dish, then sliced it like a brownie. After slicing I tried broiling it to get a crispy golden top layer. It worked. It was served this way to me at a dinner party last summer and I loved it.

I think polenta goes well with a hearty meat, so we had ours with steaks :)

Ina Garten's Creamy Parmesan Polenta

4 cups chicken stock, preferably homemade
2 tsp minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone ground
1 TBL kosher salt
1 tsp freshly ground black pepper
1 cup freshly grated parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 TBL unslated butter

Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve with extra parmesan cheese to sprinkle on top.