Parmesan Polenta

Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly, whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add 1 tbl salt and 1 tsp pepper and simmer, stirring almost constantly for 1- minutes, until thick.

Be sure to scrape the bottom of the pan throroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.