In a large saucepan, bring the chicken stock to a rolling boil. Reduce heat to medium, and add the polenta slowly, whisking constantly. If the polenta is added too quickly, lumps will form. Cover and cook over low heat for 20 minutes, or until the polenta is thick and creamy. Add the milk and stir to thoroughly incorporate. Season with salt and pepper and serve. Serves 4.

Content per Serving: calories, 8g protein, 28 g carbohydrates, 2 g fat, 0 mg cholesterol, 309 mg sodium. Calories from fat: 11 percent

Recipe Source: ContraCosta Times - 1-21-1998 Recipe from "Martha Stewart's Healthy Quick Cook" (Clarkson Potter, $32.50)

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com