Monday, February 23, 2009

Cheesy Polenta

Adapted from this recipe.

2 c. milk (nonfat)
2 c. broth
1 c. polenta
1 t. salt
1/2 t. black pepper
4 oz. oil/butter
4 oz. Parmesan cheese, grated

In a large pot over medium-high heat, mix milk, broth, and salt. Whisk in polenta slowly, to prevent clumping. Bring to a boil. Reduce heat to low, and cover. Cook 10-20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter/oil. Gradually stir in cheese. Serve.

No comments:

Post a Comment