Hard Polenta
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 87.4
- Total Fat: 3.2 g
- Cholesterol: 6.5 mg
- Sodium: 384.4 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 0.8 g
- Protein: 4.3 g
View full nutritional breakdown of Hard Polenta calories by ingredient
Introduction
Just pile on your favorite sauce or grilled veggies! Just pile on your favorite sauce or grilled veggies!Number of Servings: 12
Ingredients
-
1 1/4 cups of stone ground yellow corn meal
3 cups of water
2 cups of 2% milk
1 1/2 tsp salt
1/2 cup grated parmesan cheese
2 tsp olive oil
2 tbsp chopped parsley
Directions
Makes 12 pieces
In 2 quart saucepan, place 2 1/2 cups of the water, the milk and the salt. Bring to a simmer being careful that pot doesn't over boil. Place the polenta and remaining 1/2 cup of water. Slowly stir into the boiling water and milk. Stir regularly breaking up any lumps, until it begins to thicken, about 3 minutes. Reduce heat and simmer uncovered for 30 minutes, stirring regularly, until very thick. Stir in the cheese and parsley.
Coat a cookie sheet with the olive oil and pour the warm polenta onto it (may not cover whole pan) about 1/4 inch thick. Smooth polenta out.
Cover the pan and refrigerate several hours or over night, till cool and firm.
To serve, cut polenta carefully into 12 equal pieces.
You can either grill or broil till lightly browned.
Number of Servings: 12
Recipe submitted by SparkPeople user TJN722.
In 2 quart saucepan, place 2 1/2 cups of the water, the milk and the salt. Bring to a simmer being careful that pot doesn't over boil. Place the polenta and remaining 1/2 cup of water. Slowly stir into the boiling water and milk. Stir regularly breaking up any lumps, until it begins to thicken, about 3 minutes. Reduce heat and simmer uncovered for 30 minutes, stirring regularly, until very thick. Stir in the cheese and parsley.
Coat a cookie sheet with the olive oil and pour the warm polenta onto it (may not cover whole pan) about 1/4 inch thick. Smooth polenta out.
Cover the pan and refrigerate several hours or over night, till cool and firm.
To serve, cut polenta carefully into 12 equal pieces.
You can either grill or broil till lightly browned.
Number of Servings: 12
Recipe submitted by SparkPeople user TJN722.