Polenta

olive oil
small onion, finely minced
3 cloves garlic, pressed
1 quart chicken stock
1 c. corn meal
3 T. butter
1 1/2 t. salt
1/4 t. ground pepper
2 oz. parmesan, grated

Preheat oven to 350. In a cast iron dutch oven, cook onion & garlic in the oil. Add the salt & stock and bring to a boil. Gradually add cornmeal while whisking. Put pot in the oven & stir every 10 minutes until thick and creamy, about 40 minutes. Add butter, pepper, & parmesan. Serve as is or pour out onto parchment covered cookie sheets & chill. Cut into squares and fry or grill. Serves 6.

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