Summary
- Difficulty:
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Yield: Serves: 8
- 11 people call this recipe a favorite
- Rating: (0 ratings)
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- Nutrition Information
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Soft Polenta
Ingredients
- 2-2/3 cups milk
- 1-1/2 Tbsp. butter
- 1/4 tsp. ground pepper
- 1 clove garlic, minced
- 1/2 cup fine white cornmeal
- 2/3 cup (3 oz.) Sargento® Shredded Reduced Sodium Mild Cheddar Cheese
Directions
- In a medium saucepan, bring milk, butter, pepper and minced garlic to a boil. Reduce heat to low, and whisk in the cornmeal. Cook over low heat for 12-15 minutes, stirring often. Remove from heat; stir in cheese until smooth.
Helpful Tips
- You can prepare this up to 2 hours in advance. Keep warm in double boiler until ready to serve.
- Toss 8 oz. sliced mushrooms with 1 tsp oil; place on cookie sheet and roast in 350°F oven 10-12 minutes. Place polenta into ovenproof serving dishes, top with roasted mushrooms, sprinkle with additional cheese and bake in a 325°F oven for 5-6 minutes, or until the cheese melts.
