If the polenta mixture is not quite thick enough after 8 minutes, continue microwaving at HIGH at 1-minute intervals, stirring after each minute, until thickened.
1/4 cup finely chopped onion
1 teaspoon olive oil
2 1/4 cups water
1/2 cup stone-ground polenta
1/4 cup unsalted chicken stock (such as Swanson)
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1 ounce Manchego cheese, grated (about 1/4 cup)
Est. added sugars 0g
How to Make It
Combine onion and olive oil in a large microwave-safe bowl, stirring to coat. Add 2 1/4 cups water, polenta, stock, pepper, and salt, stirring to combine. Microwave at HIGH 8 minutes, stirring after 4 minutes. Stir in Manchego cheese.