Polenta with chicken stock or bone broth

4 cups chicken stock
1 cup water
1-2 teaspoons rosemary garlic salt (Vignalta) (adjust or omit if using salted stock)
1 teaspoon Flavors of Brittany
1 cup fine yellow polenta
1 egg yolk
1/4 cup heavy cream
2 Tablespoons Italian parsley, chopped
1 slice chevre cheese for each serving
1/2 teaspoon balsamic vinegar for each serving
2 teaspoons chopped nuts (pistachios, almonds, or other)

Method: Bring stock, water and seasonings to a simmer over medium heat in a medium sauce pot. Whisk in polenta and continue to stir until it is all incorporated and begins to show signs of thickening. Continue cooking, stirring often, for 45 minutes. If it starts to stick on the bottom, lower your heat to keep from scorching.

Remove from heat and stir in egg yolk and cream.

Taste and adjust seasoning if needed. Add parsley. Serve immediately.

Alternatively, Scoop polenta into ring molds or other shapes that have been well oiled. Place into refrigerator to cool until needed.

At service, place the oiled molds into 400°F oven for approximately 15 minutes or until temperature is 160-165. Remove from oven and loosen polenta from the rings by cutting around the inside of the mold with thin knife. Lift the polenta and mold to the plate and remove mold gently. Top wih chevre cheese and balsamic vinegar. Garnish with pistachios, if desired.