RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4286
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| Recipe Name: |
Polenta with Arugula - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.60
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
3 Cups arugula coarsely chopped
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Directions:
Combine the water and salt in a heavy large saucepan. Bring the water to a boil over high heat. Gradually whisk in the polenta. Decrease the heat to medium-low. Stir constantly until polenta thickens, about 5 minutes. Add the garlic and arugula, and stir until the arugula is wilted. Stir in the butter, cream, and cheese, if using.
Season the polenta, to taste, with salt and pepper. |
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| Nutrition per Serving: |
| Calories: |
256 |
Total Carbs: |
9.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
16.0 |
Fat: |
21.3 |
Protein: |
6.64 |
| Fiber: |
0.23 |
Sodium: |
9.00 |
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