Cornmeal Mush with Cheese

° Serves 4

Cornmeal grits is basically the same as polenta, a variety of yellow cornmeal that is also the name of the mush-like Italian dish, made with this cornmeal. Here I cook the cornmeal in a light chicken stock and flavor it with Parmesan cheese. It is easy, takes only about 20 minutes to make, and tastes great with roasted meat—especially if some of the meat juices are spooned over it.

• 3½ cups Basic Chicken Stock or canned chicken broth
• 1 tablespoon organic chicken base
• ¼ teaspoon freshly ground black pepper
• Salt to taste
• 1 cup yellow cornmeal
• ¼ cup grated Parmesan cheese
• 1½ tablespoons unsalted butter

Bring the stock, chicken base, and pepper to a boil in a large saucepan, then add salt to taste. Pour in the cornmeal in a slow, steady stream, whisking continuously. Bring the mixture back to a boil, then reduce the heat to very low and cook, partially covered to avoid splattering, for about 20 minutes, stirring with your whisk (especially in the corners) every now and then to prevent sticking.

Add the cheese and butter, mix well, and serve immediately.