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Soft, Cheesy Polenta


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  • 2 c each; chicken broth and water
  • 1 c course yellow cornmeal
  • 2 T butter
  • 2/3 c grated parmesan cheese
  • 1/4 T pepper



Step 1

Heat the chicken broth and water to a boil over high heat. Slowly pour in the cornmeal, stirring with a wooden spoon. Reduce the heat to low; cook, stirring until the polenta is extremely thick and the spoon can support itself in the pan, about 30 mins.

Remove the pan from the heat; stir in the butter, parmesan cheese and ground black pepper. Adjust seasonings. Serve hot.


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