Creamy Polenta

Creamy Polenta can take the place of your mashed potatoes or can be in addition to potatoes. This recipe is best when you serve it immediately after cooking while it's still nice and creamy. You can use the leftovers from this recipe by chilling it in a pan until firm. Once firm, cut into squares and pan-sear. It's great for another meal.

1 3/4 c. low-fat milk.
1/2 tsp. salt1 3/4 c. chicken broth
1 c. instant dry polenta
1/4 c. shredded Parmesan, Romano and Asiago cheese blend
1 tbsp. butter
1/4 tsp. black pepper

Bring milk, salt and chicken broth to a boil. Reduce heat to low and slowly add the polenta, stirring constantly with a wire whisk. Cook about 3 minutes or until thick. Remove from heat and add cheese, butter and pepper, stirring until cheese melts. Serve immediately.

Serves 8.

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