- 1 1/2 cups chicken stock
- 1 1/2 cups whole milk
- 1 cup quick-cooking polenta
- 2 tablespoons butter
- 1/2 cup Asiago cheese (a couple of handfuls), grated
- Freshly grated nutmeg, to your taste
- Salt and freshly ground black pepper
Bring the chicken stock and milk to a boil in a saucepan. Once the liquid comes to a boil, stir in the polenta with a wooden spoon until it all comes together. Stir in the butter and cheese and season with nutmeg, salt and pepper.