Herbed Polenta with Parmigiano-Reggiano |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 5 minutes; Cook: 17 minutes Ingredients:
1 (32-ounce) container fat-free, less-sodium chicken broth |
1 tablespoon chopped fresh rosemary |
1 tablespoon butter |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1 cup yellow cornmeal |
1/2 cup grated fresh parmigiano-reggiano cheese |
1/4 cup chopped fresh flat-leaf parsley |
flat-leaf parsley sprigs (optional) |
Directions:
1. Bring first 5 ingredients to a boil in a large saucepan over medium heat. Gradually add cornmeal, stirring constantly with a whisk. Cook 3 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in cheese and parsley. Spoon into individual bowls. Garnish with flat-leaf parsley sprigs, if desired.
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