Ingredients

• 2 cups chicken stock
• 1 cup milk
• 1 cup quick-cooking polenta
• 1 cup shredded Manchego cheese

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Instructions

1. In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.