Creamy Polenta - chicken

Method

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