Creamy Polenta

Makes 4 to 6 servings


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1 cup polenta
2 cups fat-skimmed chicken broth
1/2 cup evaporated nonfat milk
1/2 cup shredded parmesan cheese


In a 5- to 6-quart pan, blend polenta, chicken broth, 1 cup water, and evaporated nonfat milk. Stir over high heat until mixture boils, then reduce heat and simmer, stirring often, until polenta is smooth to taste, about 15 minutes. Stir in 1/4 cup shredded parmesan cheese, and add salt and pepper to taste. Scrape polenta into a bowl and sprinkle with another 1/4 cup shredded parmesan cheese.

Created date

September 2006

Nutritional Information

Calories 232
Caloriesfromfat 11 %
Protein 12 g
Fat 28 g
Satfat 1.6 g
Carbohydrate 39 g
Fiber 4.7 g
Sodium 201 mg
Cholesterol 7.3 mg