Polenta with Walnuts and Parmigiano Reggiano

1. 1

   Pour milk into a sauce pan.

2. 2

   When very warm, add minced garlic and bring to almost a boil.

3. 3

   Gradually add cornmeal, whisking constantly.

4. 4

   Cook until polenta is soft and thick, stirring frequently, about 20 minutes.

5. 5

   Stir in the chicken, if using.

6. 6

   Add goat cheese or feta and Parmesan, stirring until melted, about 2 minutes.

7. 7

   Season to taste with salt and pepper.

8. 8

   Stir in chopped pecans and chopped parsley.

9. 9

   Transfer to bowl, top with grated parmesan cheese and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.