POLENTA WITH GARLIC AND PARMESAN

SERVES 4

This is the perfect side-dish to some entrees. The seasonings can be altered many ways to enhance the main dish it accompanies.

INGREDIENTS

3 tablespoons butter (preferably unsalted)

4 large cloves garlic, minced

2-1/4 cups water

1 can (14.5 ounces) low-salt chicken broth

1 cup yellow cornmeal

2 tablespoons chopped fresh parsley, or 1 tablespoon dried

1/3 cup freshly grated Parmesan cheese

Salt and pepper to taste

Melt butter in large saucepan over medium-high heat. Add garlic and sauté until softened, about 1 minute; do not brown. Add water, broth, salt and pepper. Bring to a boil. Gradually whisk in the cornmeal, being certain to break up any lumps that might form. Reduce heat to medium-low and continue to cook, stirring often, until thick and creamy, adding more water if too thick, about 15 minutes. Remove from heat; stir in parsley and Parmesan cheese. Taste for seasoning. Serve immediately with sauce from entree.

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