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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Cooking Light Jan 2008. Ingredients:
1 cup nonfat milk |
1/3 cup reduced-sodium fat-free chicken broth |
1/8 teaspoon salt |
1/3 cup dry instant polenta |
1/4 cup grated fresh parmesan cheese |
1 1/2 teaspoons white truffle oil |
Directions:
1. Combine milk, broth, and salt in a small saucepan; bring to a boil. Gradually add polenta, stirring constantly with a whisk.
2. Cook 1 minute or until thick over medium heat, stirring constantly. Remove from heat; stir in cheese.
3. Drizzle with oil. Serve immediately.
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