Creamy Parmesan Polenta

Creamy Parmesan Polenta

adapted from Bon Appetit October 1994

Polenta is nothing more than coarsely ground cornmeal. It differs from grits in the type of corn that is used and the grind. Click this link to learn more.

Makes 3 servings                                                              5 WW points / serving

3/4 cup water
1/2 cup polenta (yellow cornmeal)
1 1/4 cup Homemade chicken stock or canned broth
1/2 cup grated Parmesan cheese
2 Tbsp. fat free milk
1 Tbsp. Parkay cooking oil spray
Kosher salt and freshly ground black pepper

1. Combine water and cornmeal in small bowl.
2. Bring broth to boil in saucepan.
3. Slowly add cornmeal mixture, stirring until well blended.
4. Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes.
5. Mix in 1/4 cup cheese, milk and Parkay; Season to taste with salt and pepper.
6. Sprinkle with remaining cheese prior to serving.

Enjoy!