Cumin Polenta

from Better Homes and Gardens

• Ready In: 43 mins
• Serves: 4-8
• Yields: 4 cups

Ingredients

• 2 (14 ounce) cans reduced-sodium chicken broth
• 2  teaspoons ground cumin
• 1  cup yellow cornmeal
• 1⁄2 cup  whole milk
• 1  tablespoon butter
•  salt and pepper

Directions

1. In large heavy saucepan combine chicken broth and cumin; bring to boiling.
2. Reduce heat; gradually whisk in cornmeal.
3. Cook and stir until thick, about 6 to 8 minutes. Whisk in milk and butter.
4. Season with salt and pepper.
5. Bake at 400 for 12-13 minutes.