INGREDIENTS
1 cup
polenta
4 cups
chicken stock ((See Note 1))
1 tsp
kosher salt
2 tbsp
butter
1/2 cup
heavy cream ((See Note 2))
1 cup
Parmesan cheese (grated)
1 cup
Romano cheese (grated)
1/4 cup
fresh parsley leaves (loosely packed, chopped)
1/4 cup
fresh basil leaves (loosely packed, chopped)
ground black pepper