| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | December 19 | 1 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 3/4 | c | Chicken broth |
| 1/2 | c | Yellow cornmeal |
| 1/4 | c | Heavy cream |
| 1/4 | t | Salt |
| 1 | Carrot, halved lengthwise | |
| and sliced thin | ||
| crosswise | ||
| 1/3 | c | Thinly sliced red onion |
| 2 | Mushrooms, stems discarded | |
| and | ||
| the mushrooms | ||
| sliced thin | ||
| 1 | Garlic clove, minced | |
| 1 | T | Olive oil |
| 1/3 | c | Freshly grated Parmesan |
| A pinch of dried hot red | ||
| pepper flakes or to | ||
| taste |
INSTRUCTIONS
In a 2-quart microwave-safe round glass casserole with a lid stir together the water, the broth, the cornmeal, the cream, and the salt and microwave the mixture, covered, at high power (100%), stirring every 2 minutes, for 6 minutes, or until the cornmeal is cooked but the mixture is still soft. In a small heavy skillet saute the carrot, the onion, the mushrooms, and the garlic in the oil over moderately high heat, stirring frequently, for 3 minutes, or until the vegetables are crisp-tender and golden, and stir into the polenta the vegetable mixture, the Parmesan, and the red pepper flakes. Serves 2 generously. Gourmet December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 876
Calories From Fat: 473
Total Fat: 53.8g
Cholesterol: 112.1mg
Sodium: 1811.6mg
Potassium: 1435.6mg
Carbohydrates: 73.3g
Fiber: 9.4g
Sugar: 9.6g
Protein: 32.2g