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Ingredients
2 cups reduced-sodium chicken broth
2 cups whole milk
1 cup polenta or yellow stone-ground cornmeal
1/8 teaspoon dried thyme
1/2 cup finely grated Parmigiano Reggiano cheese
1 tablespoon butter
1/2 teaspoon salt
Instructions
2 cups whole milk
1 cup polenta or yellow stone-ground cornmeal
1/8 teaspoon dried thyme
1/2 cup finely grated Parmigiano Reggiano cheese
1 tablespoon butter
1/2 teaspoon salt
1. Place broth and milk in a saucepan and bring to a boil over medium-high heat. Add polenta, whisking to prevent clumping. Reduce heat to low. Add thyme and cook, stirring constantly, until liquid is absorbed and polenta is creamy and thoroughly cooked, 5 to 10 minutes.
2. Add cheese, butter and salt, stirring gently until incorporated. Serves 8.
Recipe by Relish Chef Jon Ashton, "Cozy Winter Dinner," December 2009.
Nutritional Information
2. Add cheese, butter and salt, stirring gently until incorporated. Serves 8.
Recipe by Relish Chef Jon Ashton, "Cozy Winter Dinner," December 2009.
Per serving: 130calories, 5g fat, 15mg chol., 5g prot., 15g carbs., 3g fiber, 410mg sodium.
