Soft Polenta With Poppy And Rubiola
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Italian5 | 4 | Servings |
INGREDIENTS
| 4 | c | Water |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | c | Polenta |
| 2 | T | Poppy seeds |
| 8 | oz | Rubella cheese |
INSTRUCTIONS
In a 4-quart saucepan, place cool water over high heat and bring water to a boil. Season with salt and pepper. Add polenta in a thin stream, whisking constantly. When all polenta is in, pull pot to front of burner, remove whisk, and start stirring with a wooden spoon. As polenta thickens, add poppy seeds and cheese and remove from heat. Stir cheese through and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK ~ (Show # MB-5746) Per serving: 273 Calories (kcal); 2g Total Fat; (8% calories from fat); 7g Protein; 55g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 273
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 81mg
Potassium: 36.7mg
Carbohydrates: 55.2g
Fiber: 7.9g
Sugar: <1g
Protein: 6.8g