Rich Smokey Polenta
A simple, versatile side dish.
4-5 cups low-salt chicken stock
Three quarter cup Polenta (cornmeal)
1-2 tbls Pukara Estate Pepper and Olive Smoked Salt
2 tbls grated parmesan cheese
1 tbls butter
Bring the chicken stock to boil over medium heat, in a large saucepan. Gradually add the polenta in a thin steady stream, stirring constantly until incorporated.
Cook, stirring constantly with a wooden spoon, for 20 minutes or until mixture thickens and polenta is soft. Add the Smoked Salt to taste and remove from heat. Add the butter and parmesan and stir until well combined.
Serve with sausages, stew or as a replacement for mashed potato.