Creamy Polenta

The basis for many good things

4 cups 1 L   Stock (chicken, vegetable...)
1 cup 250 ml   Instant Polenta
0.5 cup 125 ml   Parmesan Cheese, grated
0.25 cup 60 ml   Butter
1. Bring the stock to a boil in a medium sized saucepan. Pour the polenta in and stir constantly. Continue stirring until the polenta thickens, around 3 minutes. Stir in the parmesan cheese and the butter. It's ready to roll.

2. Polenta is a vehicle for great things. Spread the polenta out on a small baking sheet, cover with spinach, then a layer of grated asiago cheese and bake for 20 minutes. Or, top with a sausage tomato sauce, chicken cacciatore or lamb ragout.