| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | French | Grain | 4 | Servings |
INGREDIENTS
| 1/2 | c | Polenta, available at Trader |
| Joe's or Mother's | ||
| 2 | c | Water |
| 1 | T | Finely chopped fresh |
| rosemary do not | ||
| substitute | ||
| 2 | T | Parmesan cheese, can be |
| reduced or eliminated | ||
| 1 | c | Fat free shredded mozerella |
| cheese | ||
| 2 | t | Salt |
| Pepper to taste |
INSTRUCTIONS
This is a wonderful change when I'm tired of the usual grains: Bring water to a boil and stir polenta in slowly. (If you've ever made corn meal mush, you will recognize these instructions.) Stir vigorously as mush begins to thicken. It is done cooking when it begins to pull away from the sides of the kettle. Stir in balance of ingredients quickly while polenta is very hot and then spoon entire contents into pie plate, cake pan, pyrex pans, or anything you have handy. The pan should be large enough so that the mixture is about 3/4" thick. Refrigerate. Polenta will become solid like a heavy cake that you can slice and lift out of the pan. Keeps in refrigerator at least a week. It's good cold, however I really like to heat it up in a microwave or better yet, broil or toast in a toaster oven until heated through and maybe slightly browned. Serve with meal as your starch, or have with fresh fruit, salad or soup, and some crusty french bread as a light meal. Don't worry if you don't like cornmeal mush. This tastes nothing like that. Polenta is also a whole grain and very nutritionally recommended. This recipe is extremely low in fat for those who are dieting. MINGRAM@MADAM.WEST.SUN.COM (JUDY MINGRAM) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 201
Calories From Fat: 115
Total Fat: 13.1g
Cholesterol: 39.7mg
Sodium: 1867.3mg
Potassium: 83.8mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 18.2g