Creamy Polenta

recipe
A favorite in Northern Italy, this quick side dish takes the place of mashed potatoes, rice, or noodles at the dinner table. Soft polenta is best served immediately while it's still creamy. But leftover polenta can be chilled in a pan until firm and then cut into squares and pan-seared for a side dish at another meal.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 124
Fat 3.1 g
Satfat 2.0 g
Protein 6.1 g
Carbohydrate 13.3 g
Cholesterol 8 mg
Iron 0 mg
Sodium 375 mg
Caloriesfromfat 23 %
Fiber 1.9 g
Calcium 126 mg

Ingredients

1 3/4 cups 1% low-fat milk
1/2 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup instant dry polenta
1/4 cup (1 ounce) pre-shredded Parmesan, Romano, Asiago cheese blend (such as DiGiorno)
1 tablespoon butter
1/4 teaspoon black pepper

Preparation

Bring first 3 ingredients to a boil in a medium saucepan. Reduce heat to low, and slowly add polenta, stirring constantly with a whisk. Cook 3 minutes or until thick, stirring frequently. Remove from heat, and add cheese, butter, and pepper, stirring until cheese melts. Serve immediately.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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