Cumin Polenta

6 ingredients
5 steps

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

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