Ingredients:
4 cups chicken stock
1 cup polenta
1/2 cup ricotta
1/2 teaspoon fennel pollen*
salt
freshly ground black pepper
Directions:
Bring the stock to a boil in a medium saucepan. Add the polenta, salt, pepper, and pollen and stir until it starts to thicken, 2-5 minutes. Simmer 30 minutes. Stir in the ricotta.
*I found this at an Italian market