Recipes

6 Servings

3 cups low sodium chicken broth or vegetable broth
1 ½ teaspoon
Traditional Italian Seasoning
1 cup fine-ground polenta or yellow cornmeal
½ cup whipping cream
2 tablespoons honey

1. Butter a 13” x 9” x 2” dish. In a large saucepan bring the broth and the Traditional Italian Seasoning to a boil. Gradually whisk in the polenta. Return to the boil, reduce the heat to medium and stir till the polenta is thick, about 4 minutes.
2. Remove from the heat and stir in the cream and honey. Transfer to the buttered dish, spreading evenly. Place a plastic wrap directly onto the surface of the polenta and refrigerate until cold, about 1 hour.
3. To serve, cut the polenta into whatever shape and size pieces you desire and sauté in very little olive oil using a nonstick skillet, till just golden at the edges.
Great as a base for eggs Benedict instead of an English muffin!

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