4½ cups chicken broth
¾ cup polenta or coarse ground cornmeal
½ cup freshly shredded Parmesan cheese plus 2 tablespoons for garnish
1 pinch cayenne
1 tablespoon butter
salt and pepper to taste
Pour the chicken broth into a large saucepan and place over high heat.
Season the broth with salt and pepper, then bring to a boil.
While whisking, slowly pour the polenta into the broth a little at a time. Be sure not to add too much of the polenta too soon or this will create lumps.
Reduce the heat to medium-low and simmer the polenta for 20 minutes, stirring frequently.
Stir in the ½ cup Parmesan, cayenne, butter, and more salt and pepper, if needed. Sprinkle with the 2 tablespoons of Parmesan and pepper, then serve.