Cumin Polenta

Recipe by Chef GreanEyes
READY IN: 43mins
SERVES: 4-8
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

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