Creamy Two-Cheese Polenta

Oxmoor House
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.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

 

Young Chefs can:

Help pour milk and water into saucepan

Measure Parmigiano-Reggiano cheese

 

Older Chefs can:

Measure dry polenta

Stir in cheeses with adult supervision

Note:

David Bonom,

August 2011