Creamy Polenta with Herbs
17 people added this to their Recipe Box
This recipe makes 4 servings
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 |
Comforting, smooth and creamy with cheese, this makes a stick-to-your-ribs vegetarian meal to serve with a crisp salad.
Ingredients
-
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.
Source : Canadian Living Magazine: March, 2002
- Keywords : Main Course; Vegetarian; Cheese; Milk; Vegetable broth/stock;
Related content
-
Polenta and Provolone Spinach Bake
This hearty vegetarian meal is equally at home for brunch or dinner balanced with a crisp green...
-
Spinach and Feta Pie
The key to this rustic vegetarian pie filled with classic Greek flavours is the pastry: it's made...
-
Janice Beaton Fine Cheese's Macaroni and Cheese
Janice Beaton loves good cheese, which led her to open Janice Beaton Fine Cheese just three years...
-
Quick One-Pot Macaroni and Cheese
The addition of vegetables (frozen ones for value and convenience) ups the healthfulness of this...
