- 1 cup chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 cup coarse cornmeal or polenta
- 1/4 cup shredded Parmesan cheese
- Bring broth, milk and salt to a boil in a small saucepan over medium heat.
- Whisk in cornmeal; reduce heat and simmer about 5 minutes, stirring occasionally, until soft and all liquid is absorbed.
- Remove from heat and stir in Parmesan.
- Serve immediately.
- Serves 4.