You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 2 cups reduced-sodium chicken broth
  • 2 cups 2 percent reduced-fat milk
  • 1 cup polenta or yellow stone-ground cornmeal
  • 1/8 teaspoon dried thyme (optional)
  • 1/3 cup finely grated Parmigiano Reggiano cheeseĀ 
  • 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, if using, 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. Serve with Rosemary Apricot Pork Tenderloin.
Recipe by Chef Jon Ashton

Videos You Might Also Like

The recipe was originally published as Creamy Cheese Polenta on Relish.com

Didn't find what you were looking for? Try another search: