- 7 cups chicken broth
- 2 cups polenta
- 1 (8-oz.) package 1/3-less-fat cream cheese
How to Make It
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.