| Total Sodium per Servings: 90mg |
Total Servings: 4 servings |
Creamy Polenta is a great dish and an alternative to potatoes. Serve as a side or a base for cooked fish, pork tenderloin, etc.
Fast and easy to make.
Ingredients:
- 1 1/2 cups low sodium chicken stock
- 1 1/2 cups milk
- 1 cup quick-cooking polenta (I used Bob’s Red Mill Gluten-Free Polenta)
- 2 tablespoons unsalted butter
- **1/4 cup fresh parsley, chopped (or use dried)
- Pinch of nutmeg
- Pepper, a pinch of cayenne pepper
- *Original recipe calls for 1/2 cup of Asiago cheese or I have added fresh Parmesan cheese, grated
- **Add in chopped or dried herbs of your choice.
Directions:
- Bring the chicken stock and milk, butter, nutmeg, parsley, pepper, and cayenne pepper to a gentle boil in a saucepan.
- When the liquid comes to a boil, stir in the polenta with a wooden spoon until it all comes together.
- *If adding cheese, stir it in just as the polenta is coming together.
Makes 4 servings, but can be adjusted easily to make 2 or 1 serving.
Original recipe from Rachel Ray
Modified by using low sodium chicken stock, unsalted butter, omitted grated cheese, and added in cayenne pepper.
