3 cups chicken stock
2 teaspoons butter
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.