Creamy Polenta with Cotija Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			5 cups low-sodium chicken broth Kosher salt 1 cup medium-grind white cornmeal 8 tablespoons (1 stick) unsalted butter, cut into pieces 1/4 cup heavy cream 1/3 cup grated cotija cheese Freshly ground black pepper
			Combine the stock and 2 teaspoons salt in a large saucepan and bring to a boil overhigh heat. Add the cornmeal in a fine stream, whisking constantly with a wire whisk. Once all the cornmeal has been added, reduce the heat to low and cover the pan. Stir the mixture, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 25 to 30 minutes. Remove from the heat and stir in the butter, heavy cream, and cotija cheese until combined; season with salt and pepper.