Serve over polenta.
Polenta (for 2)
1 cup (250 ml) water
1 cup (250 ml) chicken stock
½ t (2 ml) sea salt
½ cup (125 ml) polenta or coarse yellow cornmeal
1 T (15 ml) unsalted butter
2 T (30 ml) freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
In a saucepan, bring the water and chicken stock to a boil, then add the sea salt.
Add the polenta to the saucepan in a gentle stream, whisking as you pour.
Reduce the heat and let the polenta simmer, whisking constantly for about one minute.
Reduce heat to the lowest setting and let simmer for about 20 minutes, stirring often to prevent it from sticking. If it seems to dry, add a little more water or chicken stock.
Remove from stove, stir in the butter and grated Parmigiano cheese.
Season to taste with salt (if needed) and pepper.