Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It’s a perfect base for any kind of saucy meat or mushroom ragout.
Prep Time:Â 5 mins |Â Cook Time:Â 30 mins |Â Total Time:Â 35Â mins
Nutritional Facts:
Servings: 4 | Serving Size: 2/3 cup
Calories 173 | Calories from Fat 22 | Total Fat 2g | Saturated Fat 1g | Monounsaturated Fat 0g | Polyunsaturated Fat 0g | Cholesterol 6mg | Sodium 911mg | Total Carbohydrate 30g | Dietary Fiber 1g | Sugars 4g | Protein 7g | PointPlus: 4 | SmartPoints: 5 |.
To Make this Recipe You’Il Need the following ingredients:
1/4 cup Parmesan cheese
1 cup non-fat milk
2 cups vegetable or chicken broth
3/4 cup dry polenta
1/2 teaspoon salt
1/4 cup fresh basil
Salt and pepper
Directions:
Prep Time:Â 5 mins |Â Cook Time:Â 30 mins |Â Total Time:Â 35Â mins
1 . Boil together milk, broth, and salt. Reduce heat, add polenta and whisk. Cook the polenta for 5-7 minutes, stir regularly until thick.
2 . Cook covered for 20 more minutes and keep stirring every 10 minutes.
3 . Turn off heat, add cheese and basil. Mix together until cheese melts. Season with salt and pepper if needed.
