2 cups whole milk
1 cups chicken stock
1 tablespoons butter
1 5/8 cups medium fine ground dry polenta
3 ounces Parmesan cheese
1/4 cup chopped fresh rosemary
salt and pepper to taste
In a large saucepan, combine milk, chicken stock, rosemary and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and season with salt and pepper to taste. Spread polenta evenly over a 6x 9 cookie sheet sprayed with cooking spray. Cover with plastic wrap and set another 6×9 pan on top with a heavy can and refrigerate until cold. Cut into “fries”, place on a large cookie sheet, top with Parmesan cheese and broil for about 5 minutes until golden.