Dissolve 3 chicken bouillon tablets in 9 1/2 cups of hot water (2.3 liters)
2 cups cornmeal (280g)
1 cup grated Parmesan cheese (110g)
3 soup spoons of butter
1/2 teaspoon black pepper
Dissolve 3 chicken bouillon tablets in 9 1/2 cups of hot water (2.3 liters)
2 cups cornmeal (280g)
1 cup grated Parmesan cheese (110g)
3 soup spoons of butter
1/2 teaspoon black pepper
In a large pot, bring the chicken bouillon to a boil over high heat
Reduce heat to medium and gradually add the cornmeal, stirring constantly with a wooden spoon
Cover the pot and cook, stirring occasionally, until the mixture thickens and becomes homogeneous (about 20 minutes)
Remove from heat and combine Parmesan cheese, butter, and black pepper
Transfer to a serving dish and serve hot
93 calories per serving
