Creamy Polenta with Herbs
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Comforting, smooth and creamy with cheese, this makes a stick-to-your-ribs vegetarian meal to serve with a crisp salad.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 309 |
| pro | 16 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 38 g |
| fibre | 2 g |
| chol | 31 mg |
| 1 | - |
| sodium | 104 mg |
| % RDI: | - |
| calcium | 38% |
| iron | 5% |
| vit A | 15% |
| vit C | 2% |
| folate | 10% |
Suggested Recipes
-
3 cups (750 mL) vegetable stock
3 cups (750 mL) milk
1/2 tsp (2 mL) each dried oregano and salt
1/4 tsp (1 mL) dried basil
1 cup (250 mL) cornmeal
1/4 cup (50 mL) grated parmesan or romano cheese
1/2 cup (125 mL) shredded edam, Muenster or cheddar cheese
Preparation:
In saucepan, heat stock, milk, oregano, salt and basil over medium-high heat until bubbles form around edge. Gradually whisk in cornmeal until thickened.
Reduce heat to low; cook, stirring often, until polenta is thick enough to mound on spoon, about 10 minutes. Stir in Parmesan cheese. Pour into shallow bowls; sprinkle with Edam cheese.
Reduce heat to low; cook, stirring often, until polenta is thick enough to mound on spoon, about 10 minutes. Stir in Parmesan cheese. Pour into shallow bowls; sprinkle with Edam cheese.
Tags:
Main Course; Cheese/Other Dairy; Grains; Boil/Simmer; Vegetarian;
Source
Canadian Living Magazine: March, 2002
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