Categories: Starches

Ingredients

• 1 cup yellow cornmeal
• 1 cup water
• 2 1/2 cups defatted reduced-sodium chicken broth
• 2 tablespoons nondiet tub-style margarine or butter
• 2 tablespoons grated Parmesan cheese

Directions

1. In a large bowl, whisk together the cornmeal and water.

2. In a medium saucepan, bring the broth to a rapid boil. Gradually add the cornmeal, stirring constantly with a wooden spoon. Cook, stirring constantly, for 25 to 30 minutes, or until the mixture thickens and begins to pull away from the sides of the pan.

3. Stir in the margarine or butter and Parmesan; mix well. Cover and cook, without stirring, for 3 minutes.

4. To serve immediately, spoon the hot polenta onto dinner plates.

5. To shape the polenta for later use, coat an 8 1/2″ × 4 1/2" no-stick loaf pan with no-stick spray. Pour in the hot polenta. Cover with plastic and refrigerate for about 2 hours, or until firm. Unmold the chilled polenta onto a cutting board and cut into 1" slices. Saute, broil or bake the slices until hot.

Email to a friend | Print this recipe | Back