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President                    Bruce LeMay/Raley's

Past Pres.               James Pappenfus, DDS

Treasurer                 Joanne Hodge/Keller Williams

Secretary                      Julie Mason /Monument Community

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Jim Pappenfus, DDS/Dentist

Mike Stoiber/State Farm Insurance

Caryn Wegerbauer/ Strategic Real Estate Services

Diana Mason/Retired

Julie Mason/ Monument Community

Joanne Hodge/Keller Williams

Sandi Lee/GraphicLee Yours

Sgt. At Arms/Ron Quesada D.C. Quesada Chiropractic.

 
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Polenta

4 c. chicken stock (or broth)

1 c. polenta

pinch salt

1/2 stick butter

2 T. cream or half and half

1/2 c. Parmesan chese
Bring chicken stock to a boil and slowly add the polenta.  Lower heat and cook for about 20-25 minutes stirring constantly until thick.  Add salt, butter and cream and stir until incorporated.  Add the Parmesan and stir until melted and distributed evenly into polenta.  Serve hot.

Note:  This dish is so versatile...I serve it with most tomato sauce based dishes such as cacciatore or braised lamb shanks...but it is good in place of mashed potatoes or rice.

Sandi Lee

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