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Buttery Polenta

Buttery Polenta

This simple Italian side dish complements the stuffed chicken. You can also easily adapt the recipe to accompany basic roasted chicken, pork, or beef by stirring in your favorite cheese at the end.

Cooking Light OCTOBER 2007

  • Yield: 6 servings (serving size: 2/3 cup)


  • 5 cups water
  • 3/4 teaspoon salt
  • 1 cup dry polenta
  • 2 1/2 tablespoons butter
  • 1/4 teaspoon freshly ground black pepper


Combine 5 cups water and salt in a saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and simmer 20 minutes or until mixture is thick, stirring often. Remove from heat. Stir in butter and pepper.

Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 28%
  • Fat: 4.7g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.7g
  • Carbohydrate: 24.1g
  • Fiber: 2.7g
  • Cholesterol: 13mg
  • Iron: 0.5mg
  • Sodium: 329mg
  • Calcium: 2mg

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Buttery Polenta Recipe