This version of polenta uses chicken stock, heavy cream and Vermont Dandy from Peaked Mountain Farm, making it silky, creamy and rich.
Recipe courtesy of Mike Fuller
Episode: Italiano
45 min
5 min
4 servings


  • 2 cups chicken stock with a glass of white wine, wine optional
  • 2 cups filtered water
  • 1 cup heavy cream
  • 1 cup polenta (corn grits)
  • 1/2 cup grated Vermont Dandy cheese
  • Salt and freshly ground black pepper 
  • Olive oil, for greasing bowl


Place the chicken stock, water and cream into a heavy saucepan and bring to a simmer. Add the polenta. Simmer gently on a low heat for about 30 minutes, stirring frequently. Add the cheese before serving and adjust seasonings with salt and pepper. Pour the polenta into deep serving bowl, lightly coated in olive oil to prevent sticking. Let the polenta set up for 10 minutes, or if you prefer, you can serve it immediately.

Cook's Note

Polenta can accompany a variety of Italian meat dishes, including chicken cacciatore, braised lamb shanks and other slow-cooked meats like beef braciole.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.




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