– Fat-free milk – Fat-free, less-sodium chicken stock – Salt – Dry instant polenta – Parmesan cheese – White truffle oil
In a small saucepan over medium heat, combine the milk, chicken stock, and salt. Bring to a boil, stirring occasionally.
Gradually add the polenta, stirring constantly with a whisk. Cook for 1 minute, stirring constantly.
Remove from heat and stir in the cheese. Drizzle with oil and serve hot.