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Credit: Patrick O'Brien
Sizzle, Summer 2014
24 oz. chicken stock
12 oz. quick-cook polenta
Pinch of salt and pepper
1. Boil stock. Add polenta; stir. Cook until polenta starts to pull away from sides.
2. Season with salt and pepper. Spread on sheet pan. Cool to set.
3. Cut with ring cutter; plate.
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