2 cups Polenta
6 cups Chicken stock
1 Tbl Kosher salt
1 tsp Fresh ground black pepper
In a 2 quart sauce pot, bring the chicken stock to a boil. Add the polenta or cornmeal and reduce to medium-low heat and stir constantly until it begins to thicken, about 3-4 minutes. Season with salt and pepper, and drizzle with a small amount of extra virgin olive oil. Serve immediately.