RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 593
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| Recipe Name: |
Pepper-Spiked Polenta |
| Source: |
, November 1996 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-03-19
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.28
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| 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:
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Directions:
In a small bowl, mix the cornmeal and 1 cup of water, stir until smooth. Let sit 5 to 7 minutes. Bring remaining water to boil in a 3 quart saucepan. Add the soaked cornmeal and stir well. Reduce heat to low. Let simmer, covered for 7 minutes or until thickened.
Stir in the cheese and add salt and pepper. Remove from heat once the cheese is melted and incorporated.
Serving size: 1 cup
CALORIES 151(13% from fat); FAT 2.2g (sat 1g,mono 0.6g,poly 0.3g); PROTEIN 5g; CHOLESTEROL 4mg; CALCIUM 71mg; SODIUM 388mg; FIBER 1.8g; IRON 1.5mg; CARBOHYDRATE 27.1g |
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| Nutrition per Serving: |
| Calories: |
142 |
Total Carbs: |
24.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
6.2 |
Fat: |
3.0 |
Protein: |
5.43 |
| Fiber: |
0.00 |
Sodium: |
326.02 |
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