- 4 tablespoons unsalted butter, divided
- 2 shallots, chopped
- 1 ¼ teaspoon kosher salt, divided
- 2 cloves garlic, minced
- 5 cups chicken broth
- 1 cup cornmeal, preferably coarse-ground
- ½ teaspoon ground black pepper
- ¼ cup grated Parmesan cheese
- Preheat the oven to 350 F.
- Melt 2 tablespoons of butter over medium-high heat.
- Add the shallots to the melted butter with ¼ teaspoon salt. Cook for 3 to 5 minutes until shallots start to soften.
- Add the garlic. Cook, stirring, for 30 seconds or until fragrant but not yet browned.
- Pour the broth into the pan and turn the heat to high. Let mixture come to a boil.
- Slowly pour in the polenta, stirring or whisking constantly. Once all cornmeal has been added, turn off the heat.
- Place a lid on the pan and transfer to the oven.
- Cook the polenta for 15 minutes.
- Remove the pan from the oven, uncover, and stir the polenta.
- Replace the lid and return the polenta to the oven for 10 additional minutes.
- Remove the polenta from the oven and mix in the rest of the butter along with the Parmesan, remaining teaspoon of salt, and pepper.
- Serve warm with tomato sauce (if desired), or press into a baking dish, chill, and slice hardened polenta for frying or sautéing.