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Creamy Two-Cheese Polenta

Oxmoor House
Yield 8 servings (serving size: about 1 cup)
Tired of rice and pasta? Give this quick, creamy polenta a try for a dish similar to cheese grits. If you are not serving immediately, keep it covered over low heat, and stir occasionally, adding additional water, if necessary, to prevent it from becoming too thick. Serve with pork tenderloin and a simple green salad.

Ingredients

  • 4 cups 1% low-fat milk
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 cups instant dry polenta
  • 1/3 cup (2 ounces) light cream cheese
  • 1/3 cup (1.3 ounces) grated Parmigiano-Reggiano cheese

Nutrition Information

  • calories 179
  • caloriesfromfat 0.0 %
  • fat 4.7 g
  • satfat 2.4 g
  • monofat 0.3 g
  • polyfat 0.0 g
  • protein 8.6 g
  • carbohydrate 25.9 g
  • fiber 1.7 g
  • cholesterol 13 mg
  • iron 2.3 mg
  • sodium 403 mg
  • calcium 227 mg

How to Make It

  1. Combine first 4 ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gradually add polenta, stirring constantly with a whisk. Cook, stirring constantly, 2 minutes or until thick. Remove from heat; stir in cheeses. Serve immediately.

  2.  

  3. Young Chefs can:

  4. Help pour milk and water into saucepan

  5. Measure Parmigiano-Reggiano cheese

  6.  

  7. Older Chefs can:

  8. Measure dry polenta

  9. Stir in cheeses with adult supervision