-
1
Bring the broth to a boil in a saucepan over high heat.
-
2
Stir in the salt and lemon juice, then very slowly add the polenta in a steady stream, whisking all the while.
-
3
Immediately decrease the heat to low, switch to a wooden spoon, and stir until smooth.
-
4
Add the olive oil and stir constantly for about 15 minutes.
-
5
Stir in the cheese and serve immediately.
-
6
Top your polenta with a serving of Emerald Greens with Orange (page 84), Signoras Tomato Sauce (page 88), simple poached eggs (see page 115), or Basil Lemon Drizzle (page 117).
-
7
You can also use Creamy Polenta for a breakfast cereal.
-
8
Use water in place of the broth, omit the cheese, and add 1/2 teaspoon of maple syrup toward the end.
-
9
Top with Blueberry Compote (page 185) and Maple-Glazed Walnuts (page 141).
-
10
Another variation is to make polenta rounds: Pour the polenta onto a sheet pan and allow it to cool and firm up.
-
11
Once the polenta is firm, cut it into rounds using a cookie cutter or a glass.
-
12
Try using polenta rounds instead of toast with a poached egg, or for a nosh with your favorite dollop.
-
13
For easy polenta cleanup, use cold water to clean the pan, as warm or hot water will make a sticky mush.
-
14
Store in an airtight container in the refrigerator for 4 days.
-
15
Polenta circles can be wrapped and frozen in a resealable plastic bag for 1 month.
-
16
(per serving)
-
17
Calories: 190
-
18
Total Fat: 7g (1.4g saturated, 3.3g monounsaturated)
-
19
Carbohydrates: 28g
-
20
Protein: 4g
-
21
Fiber: 3g
-
22
Sodium: 535mg
