Creamy Polenta

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

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Nutritional Information

Amount per serving
  • Calories: 124
  • Fat: 3.1g
  • Saturated fat: 2.0g
  • Protein: 6.1g
  • Carbohydrate: 13.3g
  • Cholesterol: 8mg
  • Iron: 0mg
  • Sodium: 375mg
  • Calories from fat: 23%
  • Fiber: 1.9g
  • Calcium: 126mg


  • 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


  1. 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.
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