To your skillets or baking dishes, fill ¾ of the way with chili (leaving enough space for polenta).

In a medium saucepan, heat the chicken stock and salt (taste your stock, if it is salty, adjust the salt amount, remember you are also adding salty cheese) bring to a simmer. Slowly add the yellow cornmeal while whisking until combined and there are no lumps. To help with any issues, refer to the above text for help.

Cook at a very low simmer whisking until smooth and thickened . If the polenta thickens too quickly, add a little more stock or water. Stir in the cheese and basil.

Top the chili with an even layer of polenta. Sprinkle an even layer of Parmesan cheese over each.

Preheat broiler/oven grill with the rack on the top shelf.

Place the skillets on a baking sheet and broil until the top is browned.