Polenta

Polenta

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Credit: Patrick O'Brien
Sizzle, Summer 2014

Ingredients

24 oz. chicken stock
12 oz. quick-cook polenta
Pinch of salt and pepper

Instructions

1. Boil stock. Add polenta; stir. Cook until polenta starts to pull away from sides.

2. Season with salt and pepper. Spread on sheet pan. Cool to set.

3. Cut with ring cutter; plate.

Sizzle - Summer 2014 Issue

Yield

4 servings

Tags

Side, Sizzle

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Association of Nutrition & Foodservice Professionals