For the creamiest polenta, serve immediately. As it stands, the polenta will thicken: it may be reheated and thinned with additional milk or water.
Creamy Polenta with Gruyere
2 cups non-fat milk
1 cups water
1/2 cup quick cooking polenta
1/4 teaspoon salt
1 cup grated gruyere (plus more for garnish)
- Combine milk and water in a saucepan set over medium high. Just as the mixture starts to bubble along the edge, slowly whisk in the polenta. Cook for 11 minutes, stirring frequently, until the polenta thickens. Stir in the salt and the cheese.
Makes 6 servings
146 calories, 10 g protein, 14 g carbohydrates, 1 g fiber, 6 g fat, 3 g sat fat, 21 mg cholesterol, 201 mg sodium