Place the chicken stock in a large saucepan. Add the garlic and cook over
medium-high heat until the stock comes to a boil. Reduce the 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 the salt and
pepper, and simmer, stirring almost constantly, for 10 minutes, until
thick. Be sure to scrape the bottom of the pan thoroughly while you're
stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter.
Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle
on top.
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