I really love polenta. It’s a fabulous side dish, but in the past I’ve only made it with tons of butter, cream and gorgonzola cheese. It’s beyond delicious that way – but not so calorie friendly. I found this recipe in the – you guessed it – Cooking Light 2009 cookbook. I served it with steak one night. This extremely tasty and wonderful accompaniment will serve 2.
Truffle oil has an earthy fragrance and taste. It’s not inexpensive, but a little goes a long way. According to the recipe, it can also be drizzled over mashed potatoes or risotto. Mmm Mmm good!
Ingredients:
1 cup fat-free milk
½ cup chicken broth
1/8 tsp salt
1/3 cup dry instant polenta (I don’t think I used instant, just took a couple extra minutes to cook)
¼ cup grated parmesan cheese
1 ½ tsp white truffle oil
Directions:
Combine first 3 ingredients in a small saucepan; bring to a boil. Gradually add the polenta, stirring constantly with a whisk. Cook 1 minute or until thick, over medium heat – stirring constantly so that you don’t develop lumps.
Remove from heat, stir in cheese. Drizzle with oil. Serve immediately. (I garnished with a bit of fresh chives for color)
Truffle oil has an earthy fragrance and taste. It’s not inexpensive, but a little goes a long way. According to the recipe, it can also be drizzled over mashed potatoes or risotto. Mmm Mmm good!
Ingredients:
1 cup fat-free milk
½ cup chicken broth
1/8 tsp salt
1/3 cup dry instant polenta (I don’t think I used instant, just took a couple extra minutes to cook)
¼ cup grated parmesan cheese
1 ½ tsp white truffle oil
Directions:
Combine first 3 ingredients in a small saucepan; bring to a boil. Gradually add the polenta, stirring constantly with a whisk. Cook 1 minute or until thick, over medium heat – stirring constantly so that you don’t develop lumps.
Remove from heat, stir in cheese. Drizzle with oil. Serve immediately. (I garnished with a bit of fresh chives for color)
