CUMIN POLENTA SOUP
By carla-2
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Ingredients
- 2 (14 oz) cans reduced sodium chicken broth
- 2 tsp ground cumin
- 1 c yellow cornmeal
- ½ c whole milk
- 1 TB butter
Details
Preparation
Step 1
In large saucepan combine broth and cumin; bring to boiling, reduce heat. Whisk in cornmeal. Cook and stir until thick, 6-8mins. Whisk in milk an butter. season with salt and pepper. 8 servings
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