Creamy polenta with garlic
I absolutely love a nice, creamy polenta! In this recipe, cornmeal is transformed into a delicious polenta recipe when made with garlic-seasoned chicken broth and cream cheese.
• No-Stick Cooking Spray
• 1 tablespoon minced fresh garlic
• 3-1/2 cups reduced-sodium chicken broth, divided
• 1 cup yellow cornmeal
• 2 ounces 1/3 less fat cream cheese (Neufchatel)
Spray large saucepan with cooking spray. Add garlic; cook over medium-high heat 1 to 2 minutes or until golden brown, stirring frequently. Add 2-1/2 cups broth; bring to a boil.
Combine remaining 1 cup broth and cornmeal. Gradually add to broth in saucepan, stirring constantly with wire whisk until well blended.
Cook over low heat 5 minutes or until thickened, stirring constantly. Add cream cheese; cook and stir until cream cheese is melted completely and mixture is well blended.
113 calories, 18g Carbs, 4g protein