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Ingredients
- 3 1/2 cup(s) fat-free chicken broth, or vegetable broth
- 1 cup(s) uncooked cornmeal, in the form of instant polenta
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 2 cup(s) fresh spinach, baby leaves, stems removed, chopped
- 1/2 cup(s) grated Parmesan cheese, Parmigiano Reggiano recommended
- 1/4 cup(s) fat-free evaporated milk
Details
Servings 4
Preparation time 8mins
Cooking time 20mins
Adapted from weightwatchers.com
Preparation
Step 1
Heat broth to boiling over high heat in a medium-size, heavy-bottomed pot. Gradually add polenta, stirring constantly to prevent lumps; stir in salt, pepper, nutmeg and spinach.
Reduce heat to low and simmer until mixture is thick, stirring constantly, about 5 minutes; stir in cheese
and milk. Simmer until cheese melts, about 1 minute; serve immediately. Yields about 3/4 cup per serving.
Feel free to add more or less broth to this recipe depending on how thick you like your polenta. Serve the polenta as soon as it thickens to maintain its creaminess.
Chopped, cooked and drained broccoli makes a delicious alternative to the spinach.
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