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Truffled Polenta (2)

Source of Recipe

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Truffled Polenta (2)

Cooking Light - January 2008 - Julie Grimes Bottcher and Tim Cebula,
Not yet rated.
2 servings (serving size: 3/4 cup polenta and 3/4 teaspoon oil)

A two-ounce bottle of truffle oil costs about $12, but a little goes a long way to add an earthy and seductive fragrance to this easy side dish. Look for small bottles of the oil in gourmet grocery stores or online. It's also delicious drizzled over mashed potatoes or risotto.

Ingredients:
1 cup fat-free milk
1/3 cup fat-free, less-sodium chicken broth
1/8 teaspoon salt
1/3 cup dry instant polenta
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons white truffle oil

Preparation:
Combine milk, broth, and salt in a small saucepan; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Cook 1 minute or until thick over medium heat, stirring constantly. Remove from heat; stir in cheese. Drizzle with oil. Serve immediately.

One serving (1/2 of recipe) equals: Calories 237 (Calories from fat 28 %); Fat 7.4 g (Satfat 3 g, Monofat 3.8 g, Polyfat 0.4 g); Protein 12.3 g; Carbohydrate 30.3 g; Fiber 2.6 g; Cholesterol 13 mg; Sodium 514 mg