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In a large pot, combine the 2 cups chicken stock and 2 cups evaporated skim milk. Bring the liquid to a boil over medium-high heat.
Slowly whisk in the 1 cup polenta, making sure there are no lumps. Keep whisking continuously for 5 minutes, then reduce the heat, cover the pot, and let it simmer, stirring regularly, until it's creamy and thickened.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
