Recipe by Sunset October 2000

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Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart pan, blend polenta, chicken broth, 1 cup water, and evaporated nonfat milk. Stir over high heat until mixture boils, then reduce heat and simmer, stirring often, until polenta is smooth to taste, about 15 minutes. Stir in 1/4 cup shredded parmesan cheese, and add salt and pepper to taste. Scrape polenta into a bowl and sprinkle with another 1/4 cup shredded parmesan cheese.

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Nutrition Facts

232 calories; calories from fat 11%; protein 12g; fat 28g; saturated fat 1.6g; carbohydrates 39g; fiber 4.7g; sodium 201mg; cholesterol 7.3mg.
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