This easy-to-make, savory side dish adds a touch of elegance to any meal. Serve it with fish or chicken and a salad for a simple summer supper, or try it with braised beef or stew for a heartier fall or winter dish.
Recipe and photograph by Kimme Hargrove
4 cups chicken broth
1 teaspoon salt
1 cup cornmeal (preferably fine)
½ stick butter
¾ cup shredded Parmesan
Boil chicken broth and salt. Whisk in cornmeal, and simmer for about 5 minutes. Stir in butter and cheese. Add salt and pepper to taste.
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