Creamy Polenta

By nurseliz

Ingredients

• 2 1/2 cups low-sodium chicken broth
• 1 cup milk
• 1 cup yellow cornmeal
• 1 ⁄3 cup grated Parmigiano-Reggiano cheese
• 1 tsp. chopped fresh rosemary
• Salt and black pepper to taste

Details

Preparation time 10mins

Preparation

Step 1

Bring broth and milk to a boil in a saucepan over medium heat. Whisk in cornmeal and cook, whisking constantly, until smooth, 2–3 minutes.

Remove pan from heat; stir in cheese and rosemary. Season polenta with salt and pepper.

Nutrition Information
Per serving: 213 cal; 5g total fat (3g sat); 15mg chol; 234mg sodium; 32g carb; 2g fiber; 10g protein