Creamy Polenta With Butter And Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Misc | 4 | Servings | |
INGREDIENTS
| 1 | t | Salt |
| 1 | c | Polenta, not instant |
| Unsalted butter and freshly | ||
| Grated Parmesan cheese | ||
| For serving |
INSTRUCTIONS
In a heavy medium saucepan, bring 4 cups of water to a boil. Reduce the heat to low and add the salt. Slowly pour the polenta into the water, stirring constantly. Keep stirring for about 5 minutes, until evenly thickened and soupy. Adjust the heat to the lowest setting so that the polenta barely bubbles. Cook for 30 to 45 minutes, stirring every few minutes to keep it from sticking to the pan. If it gets too thick, just add water in small amounts until it is the consistency you want. When done, eat it right away with butter and Parmesan cheese. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: He’s holding your atoms together”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 387
Calories From Fat: 309
Total Fat: 35.2g
Cholesterol: 98.4mg
Sodium: 1234.7mg
Potassium: 60.1mg
Carbohydrates: 1.7g
Fiber: 0g
Sugar: <1g
Protein: 16.6g