Two-Cheese Polenta

Recipe Directions

1 can (14 ounces) fat-free, reduced-sodium chicken broth
1/2 cup water
1/2 cup plain yellow cornmeal
2 ounces reduced-fat cream cheese (Neufchatel) or regular cream cheese
1/2 cup shredded sharp cheddar cheese

Combine chicken broth and water in a 2-quart saucepan and bring it to a boil over high heat. Measure out corn meal and set aside. Cut cream cheese into 1-inch cubes and set aside. Measure out cheddar cheese and set aside.

Maintaining a boil, whisk broth mixture briskly while sprinkling in cornmeal a tiny bit at a time. Continue to whisk constantly until polenta reaches a porridge-like consistency, about 2 to 3 minutes. Remove pot from heat and stir in cream cheese and cheddar. Serve.