(adapted from Southern Living's Creamy Polenta Recipe)
7 C chicken broth
2 C polenta
1 (8 oz.) package 1/3-less-fat cream cheese
- Bring 6 C chicken broth to a light boil in a Dutch oven over medium-high heat.
- Slowly stir in polenta. Reduce heat to low, and cook, stirring constantly, 2 to 3 minutes or until polenta thickens. (Do not boil.)
- Stir in cream cheese until blended. Stir in remaining chicken broth. Cover and keep warm.
Yield: 6 servings
I discussed this recipe here.