Ingredients:

1 quart chickken broth
1 teaspoon salt
1 cup polenta or yellow cornmeal
1/3 cup heavy cream
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/4 cup raisins
1/4 cup pine nuts
1/2 cup freshly grated Parmesan

Cooking Recipe:

In a large pot, bring the chicken broth and salt to a boil over medium heat. Gradually whisk in the cornmeal in a slow steady stream. The liquid will be absorbed and the cornmeal will lock up; don't freak, just whisk through it. Lower the heat and continue to whisk (beat lightly with a whisking utensil called a whisk, often springy looking) until the polenta is thick and smooth, about 20 minutes.

Add the cream and 2 tablespoons of the butter; continue to stir until incorporated and creamy, about 5 minutes; season with salt and pepper. Remove the polenta from the heat and pour it into a small baking dish.

Preheat the oven (either gas or electric makes no difference) to 400 degrees F.

Place a small skillet over medium heat and add the remaining 2 tablespoons of butter. Swirl the pan over the heat and cook the butter (comes in salted and unsalted types) until golden and nutty, about 1 minute. Add the raisins and pine nuts, tossing to coat in the brown butter. Pour the raisins and pine nuts over the top of the polenta and sprinkle with the Parmesan. Bake for 25 minutes and serve.