Spicy Polenta

 

3

cups fat-free chicken broth with 33% less-sodium or vegetable broth

1

cup fat-free (skim) milk

1/2

teaspoon ground cumin

1/4

teaspoon salt

1/4

teaspoon ground red pepper (cayenne)

1

cup uncooked corn grits or coarse-ground cornmeal

1/4

cup shredded Parmesan cheese

• 1 In 3-quart saucepan, heat broth, milk, cumin, salt and red pepper to boiling. Slowly pour grits into boiling broth mixture, stirring vigorously with wire whisk to prevent lumps from forming.
• 2 Reduce heat to low; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in cheese.