This cheesy polenta recipe is very easy to make, and makes the perfect complement to roasted veggies or braised meats and poultry.
cost per recipe: $4.59
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth
cups stone-ground yellow cornmeal
teaspoon black pepper
tablespoon olive oil
tablespoon chopped fresh basil leaves
cup Parmesan cheese
Heat the broth, cornmeal, bay leaf and black pepper in a 3-quart saucepan over medium heat to a boil. Stir in the oil. Cook and stir for 10 minutes or until the mixture is thickened.
Remove and discard the bay leaf. Stir the basil and cheese in the saucepan. Spread the polenta in a greased 9-inch pie plate. Cover and refrigerate for 2 hours or until the polenta is firm.
Cut the polenta into 6 wedges. Grill, Bake or Pan-Fry the polenta. Serve topped with meat sauce, roasted vegetables or grated Parmesan cheese, if desired.