Place the chicken stock in a large saucepan on medium heat until it comes to a boil. Reduce heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add Garlicsaltless and Original All-Purpose and simmer, stirring almost constantly for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you are stirring. But into oven, cover and bake at 300 degrees, until creamy and smooth, about 15-20 minutes. Remove from oven and stir in Parmesan cheese, creme fraiche, and butter. Taste for seasonings and adjust. Serve hot with extra parmesan cheese to sprinkle on top for the creamiest polenta you’ve ever tasted.

Polenta is a nutritious side dish, which can be served with almost any entrée. It’s a great complement to stews, marinara sauce, fish, chicken, and veggies. It’s especially fabulous with Chicken Marengo http://www.engageorganics/recipes.

Leftovers are also great grilled and served the next day. Placing the polenta, covered in the oven is a trick we learned from one of our favorite Italian restaurants. You’ll love the creamy texture.