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POLENTA WITH GARLIC AND PARMESAN

http://teriskitchen.com/pasta/polenta-a.html

SERVES 4

Italian polenta, which is made from yellow cornmeal, is the perfect side dish to accompany many entrees. It is quick, easy, and can be served in place of the usual potatoes, rice or pasta. The seasonings can be altered many ways to complement the main dish.

INGREDIENTS

2 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 if desired.