Creamy Polenta

Ingredients

• 1 cup Whole Milk (room temperature)
• 3 cups Water (cool, filtered if possible)
• 1 cube Chicken Bouillon Cube (optional; can use vegetable bouillon for a vegetarian version)
• 1 cup Instant Polenta (quick‑cooking cornmeal)
• 0.5 cup Shredded Cheddar Cheese (optional; adds creaminess, can substitute Parmesan or Gruyère)

Instructions

1. Measure liquids and bouillon

   Measure 1 cup of whole milk and 3 cups of cool drinking water. Place a chicken bouillon cube in a small bowl.

   Time: PT2M

2. Bring to boil

   Pour the milk, water, and bouillon cube into a pot. Place over high heat and bring to a rolling boil, stirring occasionally to dissolve the bouillon.

   Time: PT5M

3. Measure polenta

   While the liquid is heating, measure 1 cup of instant polenta.

   Time: PT1M

4. Add polenta

   Once the liquid is boiling, slowly sprinkle the polenta into the pot while stirring constantly with a spoon to avoid lumps.

   Time: PT1M

5. Finish cooking

   Continue stirring for about 30 seconds until the polenta thickens and firms up slightly, then remove the pot from heat.

   Time: PT30S

6. Add cheese (optional)

   Stir in ½ cup shredded cheese until melted and fully incorporated. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

175

Protein

4 g

Carbohydrates

30 g

Fat

5 g

Fiber

2 g