Polenta with Rosemary Recipe The corn meal used in polenta makes it a good source of complex carbohydrates.

Ingredients

1 cup Lowfat milk

1 cup Chicken stock

1 cup Corn meal

2 tsp. Fresh rosemary

1 Tbsp. Butter

Yield 4 servings, ¾ cup each

Method:

1. Combine the milk and chicken stock in a pot and bring to a simmer.

2. Slowly pour in the cornmeal and begin stirring at once to avoid clumping. Keep heat at medium.

3. Stir occasionally until polenta begins to thicken. Add the rosemary and continue cooking and stirring occasionally.

4. Add butter and stir it in until melted just before serving.