1. Preheat oven to 350 degrees F.
2. Chop the onion and smash the garlic. Set aside.
3. In a large saucepan or Dutch oven, heat 2 tablespoons of butter, coconut oil or lard over medium heat. Add the onion and salt and sweat until the onions become soft, around 5 minutes. Reduce the heat to low, add the garlic, and saute for a couple more minutes, making sure the garlic does not burn.
4. Turn the heat up to high, add the chicken stock, and bring to a boil.
5. Gradually add the sprouted corn flour while continually whisking. Once you have added all of the corn flour, cover the pot and place it in the oven.
6. Cook for 35 to 40 minutes, stirring every so often to prevent lumps.
7. Remove from the oven and add the butter, sea salt, and pepper. Once they are incorporated, gradually add the freshly grated Parmesan.
8. Serve warm.
You can use butter (make sure it’s from grass-fed cows) or lard (do not buy the stuff from the grocery store; buy pig fat from a farmer you trust and render it yourself) or use expeller-pressed coconut oil. I do not recommend using virgin coconut oil for this recipe. The expeller pressed coconut oil has no coconut flavor and works great. See my resources page for where to buy coconut oil.