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Creamy Polenta

Creamy Polenta


  • 1 1/2 cups chicken stock

  • 1 1/2 cups whole milk

  • 1 cup quick-cooking polenta

  • 2 tablespoons butter

  • 1/2 cup Asiago cheese (a couple of handfuls), grated

  • Freshly grated nutmeg, to your taste

  • 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 and cheese and season with nutmeg, salt and pepper.