- 2 tbsps truffle butter
- 2 cups cornmeal
- 1 tbsp kosher salt
- 1 tsp pepper
- 2 cups milk
- 2 cups chicken broth
- 3 tbsps Parmesan cheese
- heavy cream as needed
Place cornmeal, salt, pepper and milk in a saucepan and heat over
medium-high heat. Stir constantly to prevent lumps. When mixture
begins to thicken add chicken broth. Mix well and cook over low
heat. When mixture is smooth and thick, fold in cheese and butter.
Adjust seasoning, add cream if needed and serve.