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Polenta
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5 cups | chicken broth |
1 tbsp | olive oil |
1 1/4 cup | cornmeal |
Salt | |
pepper |
In a saucepan, bring broth to a boil over high heat. Add oil, reduce to med and gradually add cornmeal. Cook stirring frequently for 12 to 15 min or until cornmeal is tender and pulls away from sides of pan. Season to taste with salt and pepper.
2. Serve warm or form 2 2 inch diameter rolls. Wrap in plastic wrap and store in fridge can slice and fry up. Serves 10 86 cals per serving 2g fat 15g carbs 1g fibre 2g protein.
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