Polenta can be found in the gourmet or international section of the grocery store. Don't let the polenta boil, or it will spatter.
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.
This is good, especially with the ragout of mushrooms, though I personally think a little less cream cheese would be fine. Also, the extra cup of stock is unnecessary unless you like your polenta rather thin.
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