Time to get fancy with an easy recipe…how can one get fancy and easy all in one recipe you might ask? Well, this recipe for Creamy Polenta is just that…fancy and easy…have I said fancy and easy enough yet? you get the point. On top of that, it is low fat and creamy! For this weeks Five Ingredient Friday I’m sharing this recipe that I have made many times, and also happens to be one of my husbands favorites.
It goes perfectly with veggies or meats like Tilapia, Pork, Steak, etc…so you see it is very versatile. And, for those with a gluten intolerance, fear not, it is gluten free as well!
- 1. 3 Cups Chicken Stock
- 2. 1 Cup Polenta aka Corn Meal
- 3. 1 Tsp Mustard Powder
- 4. 1/2 Cup Skim Milk
- 5. 1/2-3/4 Cup Parmesan Cheese shredded (mine is usually a heaping 1/2 cup)
- 1 tsp Salt
- In a medium sauce pan put chicken stock, polenta and skim milk in and whisk together, turn heat on high and while whisking occasionally, bring the mixture to a boil. Add the mustard powder and salt and reduce heat to low. Cook for 20 minutes on low stirring occasionally. Remove from heat (the polenta will have thickened and will thicken even more while cooling) and stir in the shredded parmesan cheese, let sit for 5 minutes and then serve.