20 to 25 minutes
4 - 6 servings
1 cup dry polenta or cornmeal
1 14 1/2 ounce can chicken broth
1 1/2 cups water
1/4 teaspoon salt
1/2 cup cream or milk
1/4 cup Romano cheese
Bring broth, water and salt to a boil in a 2-quart pot. Gradually whisk in polenta or cornmeal until mixture is smooth.
Reduce heat to Medium-Low and cook 20 to 25 minutes, stirring frequently with a wooden spoon, until polenta is thick and pulls away from the side of the pot as it is stirred.
Stir in cream or milk and cheese; remove from heat. Serve while hot
No Nutritional Information Available
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