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Creamy Polenta

Creamy Polenta

Copper Chef 11” Square Fry Pan 

Recipe Type: Rice and Sides

Servings: 4


  • 1 cup Corn meal
  • 4 cup chicken stock
  • 2 Sage leaves
  • 2 clove Garlic sliced
  • 1 Sprig rosemary
  • 0.5 cup Heavy Cream
  • 0.25 cup Grated parmigiano cheese
  • 2 tablespoon butter
  • 1 pinch Salt and Pepper


  1. Place the Copper Chef on the stove on high heat.  Add all the ingredients except corn meal, ½ cup stock, butter and cheese.
  2. Bring to a boil and reduce the heat to medium let cook for 3 minutes.
  3. Mix the corn meal and the ½ cup stock together until smooth.  Slowly add the corn meal mixture to the boiling stock and mix until creamy.  Cook for 10 minutes on low heat until thick. 
  4. Remove from the heat add the cheese and butter and combine until melted.
  5. Season with S&P, Serve.