- 4 cups milk
- 2 garlic cloves, minced
- 1 cup coarse cornmeal
- 2 cups cooked chicken, chopped (optional)
- 3 ounces goat cheese or feta, crumbled
- 1/4 cup freshly grated Parmigiano Reggiano cheese, plus more for topping
- 1 cup walnuts roughly chopped
- 2 tablespoons chopped fresh parsley
- Pour milk into a sauce pan. When very warm, add minced garlic and bring to almost a boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes.
- Stir in the chicken, if using. Add goat cheese or feta and Parmesan, stirring until melted, about 2 minutes. Season to taste with salt and pepper. Stir in chopped pecans and chopped parsley. Transfer to bowl, top with grated parmesan cheese and serve hot.