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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 246.1
  • Total Fat: 8.4 g
  • Cholesterol: 20.9 mg
  • Sodium: 897.2 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 0.6 g
  • Protein: 10.4 g

View full nutritional breakdown of Creamy Polenta w/ Butter and Parmesan calories by ingredient
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Creamy Polenta w/ Butter and Parmesan

Submitted by: LORI-LU

Introduction

From America's Test Kitchen Family Cookbook. Can be served with Sauteéd Mushrooms with Shallots and Thyme, Grilled Vegetables, or any other Slow-cooked Ragu of your choice. From America's Test Kitchen Family Cookbook. Can be served with Sauteéd Mushrooms with Shallots and Thyme, Grilled Vegetables, or any other Slow-cooked Ragu of your choice.
Number of Servings: 6

Ingredients

    -6 cups water (or 3 cups each water and Swanson's Chicken broth)
    -1.5 tsp Salt
    -1.5 cups coarsely ground cornmeal (Polenta)•
    -1.5 tsp butter
    -2 ounces Parmesan Cheese, grated (1 cup)
    -pepper

    *Note about polenta: it is nothing more than ground, dried corn. The method used for grinding; however, will make a big difference in your baked goods and polenta. You will most likely find finely ground and stone-ground cornmeal at your local supermarket, but for coarsely ground cornmeal (which is preferred for making polenta) you may need to venture out to a specialty or nature food store. Common, fine ground cornmeal is too fine and makes gluey polenta. Stone-ground cornmeal, with it's finely and coarsely ground bits, makes polenta that cooks unevenly. Coarsely ground cornmeal makes smooth, creamy polenta.

Directions

1. Bring water (and broth, if using) to a boil in a large, heavy-bottomed saucepan. Slowly add the cornmeal while whisking constantly in a circular motion to prevent clumping. Bring to a simmer, stirring constantly.

2. Cover and reduce heat to low. Cook, stirring often and vigorously (make sure to scrape the corners of the pot), until the polenta becomes soft and smooth, about 30 minutes.

3. Stir in butter and 3/4 cup of the parmesan. Season with salt and pepper to taste. Sprinkle with remaining 1/4 cup parmesan before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user CHALKHOG.






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  • 1 of 1 people found this review helpful
    I certainly want to try this. I really appreciate the fact that it's a recipe for basic polenta AND I really REALLY appreciate the lesson on the different types of cornmeal. Very very informative, thank you. - 10/6/09

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  • I sauted garlic, mushrooms, and spinach and added to this and it was delicious! Thanks for the recipe and the info! - 6/16/12

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  • Made this last night. Everyone loved it. Creamy and very tasty, even my 3 year old asked for seconds! - 1/6/09

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