Tuesday, September 7, 2010

Parmesan Polenta

Parmesan Polenta
Servings: 2
Weight Watchers Points: 5 per serving

1 c. skim milk
1 c. chicken broth
1/2 c. yellow cornmeal
1/4 c. grated Parmesan cheese
1 tsp. olive oil
Salt, to taste

Bring milk and broth to a boil in a saucepan over medium high heat. Slowly stir in cornmeal, reduce heat to low, and simmer until thick, stirring constantly, about 5 minutes.

Remove from heat and stir in Parmesan cheese and olive oil. Season with salt.

NOTES: Wonderful. This is so decadent, you won't believe it's not terrible for you. We dressed it up a bit by adding in some sun-dried tomato puree, but it was fantastic on its own when I tasted it before the puree went in.

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