INGREDIENTS:
2 cups fat-free milk
2/3- cup chicken stock
1 teaspoon salt
2/3- cup dry instant polenta
1/2- cup grated fresh Parmesan cheese
3 teaspoons black truffle oil
INGREDIENTS:
1. In a sauce pan combine milk, and salt, and bring to a boil.
2.Gradually add polenta, stirring constantly with a whisk.
3.Cook 1 minute or until thick over medium heat, stirring constantly.
4.Remove from heat.
5.Stir in Parmesan cheese and truffle oil.
ENJOY DAN: hallelujah
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