This is good, especially with the ragout of mushrooms, though I personally think a little less cream cheese would be fine. Also, the extra cup of stock is unnecessary unless you like your polenta rather thin.
More From Southern Living
- 7 cups chicken broth
- 2 cups polenta
- 1 (8-oz.) package 1/3-less-fat cream cheese
- 1. Bring 6 cups chicken broth to a light boil in a Dutch oven over medium-high heat; slowly stir in polenta. Reduce heat to low, and cook, stirring constantly, 2 to 3 minutes or until polenta thickens. (Do not boil.) Stir in cream cheese until blended. Stir in remaining chicken broth. Cover and keep warm.
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