1 cup corn meal 2 cups fat free milk 1 cup chicken broth
in a medium sized pot add milk and broth, bring to a boil at medium heat, stiring constantly, when gently boiling whisk in the cornmeal, continue to stir for 5 minutes. Remove from heat and spread in a loaf pan or a 8X8 or something close. If you would like it to remain very soft, cover and chill. If you would like it to firm up a bit, place in a 350 degree oven and cook for 14 minutes uncovered. Let cool and slice.
This is the first time I ever made polenta. I changed this recipe, slighty, by adding a sprinkle of onion powder and garlic powder. I did not have chicekn brothe so added 1 cup of sodium free chicekn boullion. It was fantastic! I will definately make polenta again.