- 1 cup Corn Grits-Polenta
- 4 cups G-Free Vegetable Stock
- 1/4 cup Lowfat Milk
- 1/4 tsp Sea Salt
- 1/4 tsp Pepper
In a large saucepan, bring the stock to a rolling boil. Reduce heat to medium and add the polenta slowly, whisking constantly. If the polenta is added too quickly, lumps will form.
Cover and cook gently over low heat for 20 minutes, stirring frequently until the polenta is thick and creamy. Add the milk and stir to thoroughly incorporate.
Season with salt and pepper and serve.
Recipe Courtesy: Bob’s Red Mill