• In a food processor or high speed blender, add the dried polenta and ground to a fine meal. Set aside. Cut the jack cheese into ½ inch cubes.
• In an 8 quart saucepan, bring the chicken stock to a boil. Slowly whisk in the ground polenta. Continue whisking, the polenta will start to thicken almost immediately. As the polenta thickens (will only take 1-2 minutes), turn the stove down to medium-low.
• Using a wooden spoon or heat safe spatula, stir in the jack cheese. Continue stirring until the jack cheese has completely melted. (2-3 minutes)
• Turn off the heat, cover with a lid and let rest 5 minutes.
• Serve and enjoy!

To make Shaped Polenta (For fried polenta and polenta fries)

• Pour the creamy polenta in a 8x10 baking dish while still warm. Allow to cool, then cover and place in the refrigerator 4 hours - overnight.