Creamy Coconut Polenta
This recipe, adapted from recipiegirl.com, 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.