- cal. (kcal) 128
- Makes: 8 servings
- Prep: 5 mins
- Cook: 12 mins
- Stir 1 cup of the milk together with the cornmeal. Place remaining milk in a large saucepan. Bring to a simmer over medium heat; when milk is gently bubbling, stir in cornmeal mixture, salt and pepper. Continue stirring over medium heat until thickened, about 12 minutes. Remove from heat; stir in Parmesan. Let cool. Place plastic wrap on surface of polenta and refrigerate until ready to serve .
- To serve, place saucepan over low heat; stir in enough milk to make mixture soft and creamy (you may need up to 1 cup). Reheat until warmed through.
Nutrition Information for Creamy PolentaServings Per Recipe: 8
PER SERVING: 128 cal., 2 g total fat (1 g sat. fat), 7 mg chol., 195 mg sodium, 21 g carb. 6 g pro.