This side dish is just right for soaking up all of the juices from the Italian Ragu.
Bring broth and milk to a boil in a saucepan over medium heat. Whisk in cornmeal and cook, whisking constantly, until smooth, 2–3 minutes.
Remove pan from heat; stir in cheese and rosemary. Season polenta with salt and pepper.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 234mg 9%
Carbs 32g 10%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.