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Polenta
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| 4 cups | skim milk |
| 1 1/3 cup | quick-cooking polenta |
| 5 cups | low-sodium chicken broth |
Course salt and ground pepper
Directions
1. In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.
2. Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for the next day or two.
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