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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 176.6
  • Total Fat: 7.2 g
  • Cholesterol: 19.0 mg
  • Sodium: 494.0 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 10.8 g

View full nutritional breakdown of Cheese and Basil Polenta calories by ingredient
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Cheese and Basil Polenta

Submitted by: SOUR_KRAUT

Introduction

Better Homes and Garden's Cheese and Basil Polenta

Sort of a pain to make, but really creamy and yummy... kind of like lasagna. Make it at night when you have time to kill and it's a breeze to pop in the oven the next day for an easy dinner.
Better Homes and Garden's Cheese and Basil Polenta

Sort of a pain to make, but really creamy and yummy... kind of like lasagna. Make it at night when you have time to kill and it's a breeze to pop in the oven the next day for an easy dinner.

Number of Servings: 6

Ingredients

    1 1/2 Cups shredded Mozzerella Cheese
    1/2 cup grated parmesean cheese
    2 tbs. snipped fresh basil
    1 cup Yellow Corn Meal
    1 cup cold water
    1/2 tsp. salt

Directions

1. In a medium bowl stir together fontina cheese, parmesan cheese, and basil. Set aside.
2. For polenta, in a medium saucepan bring 2 1/2 cups water to boiling. Meanwhile, in a bowl stir together cornmeal the 1 cup cold water and salt. Slowly add the cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook 10 to 15 min. or until mixture is very thick, stirring occasionally.
3. Pour 1/3 of the hot mixture into a greased 2-quart square baking dish. Sprinkle with half of the cheese mixture. Repeat layers, ending with the hot mixture. Cool for 1 hour. Cover; chill several hours or overnight until firm.
4. Bake polenta, uncovered, in a 350 oven about 40 min.'s or until lightly browned and heated through. Let stand for 10 min.'s before serving. Serve with tomato sauce.

Number of Servings: 6

Recipe submitted by SparkPeople user KTRAUT.






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