Lightened Creamy Polenta
By: Scott Koeneman
Published: Tuesday, January 25, 2011 - 7:59pm

Ingredients




2 cups chicken stock (preferably homemade)
2 cups evaporated skim milk
1 cup polenta
Kosher salt to taste
1/2 cup Parmesan cheese, shredded

Preparation

1 In a large pot, combine stock and evaporated skim milk. Over medium high heat, bring the liquid to a boil. Slowly whisk in polenta so that it is not clumpy and whisk continuously for 5 minutes, reduce heat, cover and simmer, stirring regularly. 2 Whisk in Parmesan, salt to taste and serve.