This side dish is just right for soaking up all of the juices from the Italian Ragu.
Makes: 4 servings; Total time: 10 minutes
|21⁄2||cups low-sodium chicken broth21⁄2 cups|
|1||cup milk1 cup|
|1||cup yellow cornmeal1 cup|
|1⁄3||cup grated Parmigiano-Reggiano cheese1⁄3 cup|
|1||tsp. chopped fresh rosemary1 tsp.|
|Salt and black pepper to taste|
Bring broth and milk to a boil in a saucepan over medium heat. Whisk in cornmeal and cook, whisking constantly, until smooth, 2–3 minutes.
Remove pan from heat; stir in cheese and rosemary. Season polenta with salt and pepper.
Per serving: 213 cal; 5g total fat (3g sat); 15mg chol; 234mg sodium; 32g carb; 2g fiber; 10g protein