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Serves 4
3 cups
chicken stock
2 teaspoons butter
coarse salt
white pepper
1 cup
quick cooking polenta
1/4 cup creme fraiche
Place stock in
medium saucepan over medium heat. Bring to a boil. Add butter and salt and
pepper to taste.
Slowly add polenta, stirring constantly to keep lumps from
forming. Lower heat and cook, stirring constantly, for 10 minutes, or until
polenta is thickened and cooked.
Remove from heat and whip in the creme
fraiche. Season to taste.
