Creamy Polenta with Shallots and Fresh Basil

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  • 3 tablespoons butter
  • 1/2 cup finely chopped shallot
  • 1 1/2 cups chicken broth
  • 1 1/2 cups whole milk
  • 1/4-1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1 cup instant polenta
  • 3 tablespoons finely chopped basil
  • 1/2 cup grated Parmesan cheese


Melt the butter in a medium saucepan over medium-high heat. Sauté the shallot until tender and slightly browned. Add the broth and milk and bring to a boil. Add the red pepper flakes, salt and polenta and stir until thick, about one minute. Remove from heat and stir in basil and cheese.

Makes a great side dish for roasted chicken or seared scallops or prawns

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