You can top off this polenta with some roasted vegetables. Together they're the perfect comfort food.
- 4 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
- 1 cup polenta
- 1/4 cup skim milk
- Kosher salt and freshly ground black pepper
In a large saucepan, bring the chicken stock to a rolling boil. Reduce the heat to medium and add the polenta slowly, whisking each addition very briskly. If the polenta is added too quickly, lumps will form.
Cover and cook over low heat for 20 minutes or until the polenta is thick and creamy. Add the milk and stir to thoroughly incorporate. Season with salt and pepper and serve.