Cranberry Orange Polenta

Since discovering polenta a few months ago, I have made it several times. It is so quick to whip some up and doesn't require alot of work. This recipe in Rachael Ray's magazine caught my eye (I know...again with RR!). We paired this with Mahi-Mahi, that Jeff spiced with ginger and orange zest and it was delicious. I made Jeff's without the cranberries and just tossed some into mine at the end. It was great either way!


Cranberry Orange Polenta
from Rachael Ray
Serves 4

2 cups of chicken broth
1/2 cup dried cranberries
grated peel of one orange
1 cup of milk
3/4 cup polenta (or corn meal)
2/3 cup grated Parmesan or romano cheese (we used a mix)
2 tbls of butter


In a medium saucepan, bring the chicken broth, cranberries and orange peel to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Stir in the milk and return to a boil. Whisk in the polenta and cook, whisking, until thickened, about 5 minutes. Turn off the heat and whisk in the cheese and butter. Season with salt and pepper and serve!