¼ cup avocado oil
1.5 cups raw white popcorn kernels (will pop into 10 quarts of popcorn - 2 large bowls)
4 cups chicken broth
3 oz white cheddar cheese
½ cup cream
½ cup vermouth blanc
1 tsp salt
2 tbs butter
1 tsp paprika
In 2 batches, in a large sauce pot, pour 2 tbs avocado oil and 3/4 cup popcorn. Cover and set on high heat and pop the kernels shaking the pot as they start to pop. Remove popcorn into a separate large bowl. Do this step twice.
Once popcorn is done, pour chicken broth and cream into the pot and start mixing until all of the popcorn is cooking. Once popcorn and broth are fully combined, reduce to medium heat and cook for 5 minutes. The popcorn should be softened.
Pour mixture into a vitamix and blend on medium for 3-4 minutes or until most of the popcorn kernels have been broken down.
Strain mixture through sieve and discard the hard kernels.
Pour back into original sauce pot and add butter, cheese, salt and paprika. Reduce until properly thickened. Remember, as the polenta cools it will stiffen and become more sturdy.
Serve as desired.