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cups fat-free chicken broth with 33% less-sodium or vegetable broth
cup fat-free (skim) milk
teaspoon ground cumin
teaspoon ground red pepper (cayenne)
cup uncooked corn grits or coarse-ground cornmeal
cup shredded Parmesan cheese
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.
Reduce heat to low; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in cheese.
Serve this tasty polenta with a cool, crisp salad and breadsticks.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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