3 cups (750 ml) chicken broth

1 cup (160 g) quick-cooking polenta

1/2 cup (35 g) grated Parmigiano-Reggiano cheese

1/4 cup (60 ml) 35% heavy cream, hot

Salt and pepper

In a saucepan, bring the broth to a boil. Sprinkle in the polenta, stirring constantly with a whisk. Let simmer over low heat for 2 to 3 minutes, stirring frequently with a wooden spoon. Add broth, if needed.

Off the heat, stir in the Parmesan and cream. Season with salt and pepper. Keep warm.

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