Ingredients
- 4 cups low-sodium broth, any type
- 1 cup polenta (also known as corn grits)
- 1/4 cup low-fat or nonfat milk (optional)
- 1/4 teaspoon each salt and pepper (optional)
Directions
- Wash hands with soap and water.
- In a large saucepan, bring the broth to a boil. Turn heat to medium and slowly stir in the polenta. Keep stirring to avoid lumps. Cook and stir for about 5 minutes.
- Turn the heat to low, cover the pan and cook for 20 minutes. Stir every 4 or 5 minutes until the polenta is thick and creamy. Stir in milk, salt and pepper, if desired.
- Serve hot with topping of your choice (see Notes).
- Refrigerate leftovers within 2 hours.
Notes
- Top polenta with any sauce, stew or stir-fry and a sprinkle of cheese.
- Try polenta topped with milk, fruit and chopped nuts for breakfast.
- For creamier polenta, use 2 cups broth and 2 cups low-fat milk.
- For cheesy polenta, stir in 1/4 cup grated parmesan cheese at the end of cooking.
- Enjoy leftover polenta: Refrigerate polenta in a cup. When solid, remove and cut into 1/2-inch rounds. In a lightly greased skillet on medium heat, cook slices until golden brown on each side. Serve as a side dish with eggs, greens or any meat, fish or poultry.
Comment
I LOVE polenta and this way of making it works really well. I do like adding parmesan cheese and milk at the end.