Cream Cheese Polenta
Polenta is such a versatile side dish, and this version, with cream cheese and Parmesan, is so creamy and flavorful. True comfort food!
Servings: 4 -6 servings
Calories: 374kcal
Equipment
- Parmesan Cheese Grater
Ingredients
- 4 cups low-sodium chicken broth
- 1 cup medium-grind cornmeal or polenta such as Bob's Red Mill
- 2 tablespoons butter
- 8 ounces cream cheese cubed and softened
- 3/4 cup grated parmesan cheese
- Milk or additional chicken broth as needed
- Salt and pepper to taste
Instructions
- In a medium saucepan, stir together the chicken broth and cornmeal. Bring to a boil over medium heat, then reduce heat to low.
- Cook until the cornmeal is tender and most of the liquid is absorbed.
- Add the butter, cream cheese and Parmesan and stir to combine. Continue cooking and stirring until the polenta is soft and creamy, about 15 minutes.
- Add milk or additional broth as needed to reach desired consistency. Serve warm.
Nutrition
Serving: 1g | Calories: 374kcal | Carbohydrates: 27g | Protein: 13g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Cholesterol: 68mg | Sodium: 775mg | Fiber: 2g | Sugar: 4g