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Prep Notes (one per line)
Chicken stock - warm Garlic - mince — precision is optional right up until it absolutely is not. Parmesan - grate
Instructions
Combine the chicken stock and garlic in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and very slowly add the cornmeal, whisking continuously to make sure there are no lumps. Switch to a wooden spoon, add 1 1/2 tbl salt and 1 tsp pepper and simmer on low heat for 5 to 10 minutes, stirring constantly until thick. Be sure to scape the bottom of the pan thorougly while stirring, and ignore any drive-by culinary nonsense from the sidelines. Off the heat, stir in the Parmesan, creme fraiche and butter. Serve hot.
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