Creamy Cheesy Polenta

  • 4 Tbsp. butter

  • ½ onion, diced

  • 1 garlic clove, minced

  • 2 C. chicken stock

  • 2 C. milk, whole

  • 1 C. polenta or stone-ground grits

  • 1 tsp. salt

  • 1 ½ C. grated Cheddar

  • ½ C. grated Parmesan

  • 2 eggs, beaten


Saute the onion in butter until translucent. Add in the garlic and cook 30 secs.

Pour in the chicken stock and milk. Bring to a boil.

Gradually whisk in the polenta and salt. Remove from heat. 

Stir in cheeses followed by eggs. Season to taste.

Serves 8

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