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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I made this for friends last evening and served it with an Italian Pot Roast and boy was it delicious! I did not have whipping cream on hand, and substituted 2% milk and it turned out great! Ingredients:
1 1/2 cups water |
1 cup yellow cornmeal |
2 1/2 cups canned low sodium chicken broth |
1 cup grated parmesan cheese |
1/4 cup whipping cream |
2 tablespoons butter (1/4 stick) |
Directions:
1. Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture, stirring until well blended.
2. Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes.
3. Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl.
4. Sprinkle remaining 1/2 cup cheese over.
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