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Why buy polenta in a box when you can make it from scratch cheaper? A great day-before dish. Once the polenta has been refrigerated serve it in a variety of different ways: sliced and fried–or serve it immediately as a mashed potato or rice substitute!
Ingredients
- 1 cup cornmeal
- 1 cup cold water
- 1 teaspoon salt
- 3 cups boiling water
- 1 cup grated Parmesan cheese
Directions
Step 1
In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
Step 2
Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
Step 3
Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 214 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat4g | 18% |
| Cholesterol18mg | 6% |
| Sodium897mg | 39% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber1g | 5% |
| Total Sugars1g | |
| Protein10g | |
| Calcium230mg | 18% |
| Iron2mg | 9% |
| Potassium80mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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