Creamy Coconut Polenta


Side dish

Creamy Coconut Polenta

This recipe, adapted from, is good with roasted chicken, fish or vegetables with a splash of hot sauce.

13.6-ounce can unsweetened coconut milk

3/4 cup whole grain polenta

2 cups whole milk, warmed

1 tablespoon salted butter

2 tablespoons chopped fresh chives

In a medium saucepan, bring the coconut milk to a boil. Whisk in the polenta and reduce the heat to low. Simmer for 5 minutes, stirring often. Add 1 cup of the milk and stir. Continue to stir and simmer for 6 to 7 more minutes. Stir in the remaining 1cup of milk and continue to simmer, still stirring often, until the polenta is thick and creamy, 6 to 7 minutes. Stir in the butter and salt and pepper to taste. Serve garnished with the chives. Makes 4 servings.

Per serving: 423 calories (66 percent from fat), 32.1g fat (26 g saturated, 2.8 g monounsaturated), 20mg cholesterol, 7.7 g protein, 30 g carbohydrates, .4 g fiber, 93 mg sodium.

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