Chef Nick Pellegrino's Chocolate Polenta - WSMV News 4

Chef Nick Pellegrino's Chocolate Polenta

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Serves 4

3 cups whole milk

3 tablespoon granulated sugar

1/8 tsp cinnamon

½ cup polenta

1 tsp vanilla extract

5 ounces bittersweet chocolate

¼ cup broken up salt pretzel pieces

pinch of salt

In a medium saucepan, heat milk, sugar, cinnamon and vanilla over medium heat to a simmer. Add chocolate and stir till melted. Slowly whisk in polenta in a steady stream and bring back to simmer. Reduce heat to low and stir until polenta is soft and has the consistency of pudding. If it get's too thick add a little milk to loosen. Spoon into cups, top with pretzel pieces and serve.

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