Chef Nick Pellegrino's Creamy Polenta - WSMV News 4

Chef Nick Pellegrino's Creamy Polenta

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1 cup quick cooking or instant polenta

4 cups chicken or vegetable broth

½ stick butter (8 tablespoons)

½ cup grated parmesan cheese

salt to taste

Bring stock to a boil. Slowly pour in polenta while stirring constantly to avoid lumps. Keep stirring for 2-3 minutes. Remove from heat and add butter and cheese. Serve warm in place of potatoes or rice with your meal. You can also spread evenly on a sheet pan or shallow baking dish. Let cool for an hour in refrigerator and cut into circles, squares or triangles. These can be used in place of dough for mini pizzas. Brown in oven and top with mushrooms, roasted peppers or any other toppings for a great appetizer!


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