4 cups low-fat (1 percent) milk
\n1 cup cornmeal
\npinch salt
\npinch freshly ground black pepper
\n1\/2 cup freshly grated parmesan cheese, optional<\/p>\n
Pour the milk into a saucepan and bring to a boil over medium heat. Slowly add the cornmeal, salt, and pepper, stirring constantly to prevent lumps. Reduce the heat to low and continue to cook for about 6 more minutes, stirring occasionally, or until the polenta is the consistency of Cream of Wheat. To serve, allow 1\/2 cup per serving and top with 1 T. of Parmesan cheese, if desired. 1\/2 C. = 147 calories.<\/p>\n","protected":false},"excerpt":{"rendered":"
4 cups low-fat (1 percent) milk 1 cup cornmeal pinch salt pinch freshly ground black pepper 1\/2 cup freshly grated parmesan cheese, optional Pour the milk into a saucepan and bring to a boil over medium heat. Slowly add the cornmeal, salt, and pepper, stirring constantly to prevent lumps. Reduce the heat to low and continue to cook for about 6 more minutes, stirring occasionally, or until the polenta is the consistency of Cream of Wheat. To serve, allow 1\/2…<\/p>\n