Creamy Cheese Polenta Recipe
Spoon a mound of soft polenta onto plates. Place sliced Rosemary Apricot Pork Tenderloin on top and drizzle on any extra apricot glaze.
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
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
Per serving: 130calories, 5g fat, 15mg chol., 5g prot., 15g carbs., 3g fiber, 410mg sodium.