Recipe courtesy of Rachael Ray
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Total:
5 min
Prep:
2 min
Cook:
3 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 cups chicken stock
  • 1 cup milk
  • 1 cup quick-cooking polenta
  • 1 cup shredded Manchego cheese

Directions

In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

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