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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.



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.

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