RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 618
| View Recipe |
|
|
| Recipe Name: |
Creamy Cheese Polenta |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-03-28
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
Dairy |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.79
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
You can really use any cheese for this - it is a matter of preference. Also, for vegetarians, use vegetable stock instead of chicken.
|
|
Ingredients:
1 to taste salt and pepper
Optional Ingredients:
1 Cup mushrooms sliced Add to shopping list |
Directions:
In a small bowl, mix the cornmeal and the water, stir until smooth. Let sit 5 to 7 minutes.
If using, saute the mushrooms in a small skillet in the heated butter or oil. Cook until partially softened. Remove from heat.
Bring stock to boil in a 3 quart saucepan. Add the soaked cornmeal and stir well. Reduce heat to low. Let simmer, covered for 7 minutes.
Add the mushrooms and stir. Return the lid and continue to simmer until thickened, about 7 more minutes.
Stir in the cheese and add salt and ground white pepper to taste. Remove from heat once the cheese is melted and incorporated.
Serve warm. |
|
|
|
| Nutrition per Serving: |
| Calories: |
360 |
Total Carbs: |
31.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
54.8 |
Fat: |
18.3 |
Protein: |
18.68 |
| Fiber: |
0.00 |
Sodium: |
21.65 |
|
|
|
