Two-Cheese Polenta
Sides | 30 Minutes or Less, Cooking for One or Two, Kid Friendly | Eggs & Dairy, Pasta & Grains
SERVES 2 - START TO FINISH: 10 minutes
Two-Cheese Polenta
1 can (14 ounces) fat-free, reduced-sodium chicken broth
1/2 cup water
1/2 cup plain yellow cornmeal
2 ounces reduced-fat cream cheese (Neufchatel) or regular cream cheese
1/2 cup shredded sharp cheddar cheese
Combine chicken broth and water in a 2-quart saucepan and bring it to a boil over high heat. Measure out corn meal and set aside. Cut cream cheese into 1-inch cubes and set aside. Measure out cheddar cheese and set aside.
Maintaining a boil, whisk broth mixture briskly while sprinkling in cornmeal a tiny bit at a time. Continue to whisk constantly until polenta reaches a porridge-like consistency, about 2 to 3 minutes. Remove pot from heat and stir in cream cheese and cheddar. Serve.
Two-Cheese Polenta
Approximate Values Per Serving: 345 calories (41% from fat), 15 g fat (10 g saturated), 50 mg cholesterol, 15 g protein, 33.5 g carbohydrates, 1 g dietary fiber, 757 mg sodium
Garlic Roasted Salmon with Two Cheese Polenta from Alicia Ross on Vimeo.
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