Polenta can be found in the gourmet or international section of the grocery store. Don't let the polenta boil, or it will spatter.
This recipe goes with Ragoût of Mushrooms With Creamy Polenta
Southern Living NOVEMBER 2008
1. Bring 6 cups chicken broth to a light boil in a Dutch oven over medium-high heat; slowly stir in polenta. Reduce heat to low, and cook, stirring constantly, 2 to 3 minutes or until polenta thickens. (Do not boil.) Stir in cream cheese until blended. Stir in remaining chicken broth. Cover and keep warm.
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