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• 3 cups chicken stock • 2 gloves minced garlic • 3/4 cup fine cornmeal • parmesan cheese • 2 tbsp creme fraiche
1. Add chicken stock, 1/2 cup water, and garlic, bring to boil 2. Slowly add cornmeal while whisking. 3. Add 1.5 tsp salt and 1 tsp pepper, simmer on low heat for 15 minutes stirring often. Scrape bottom of pan with wood spoon. 4. Take off heat, add parm and creme fresh
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