Herbed Polenta with Parmigiano-Reggiano

Prep: 5 minutes; Cook: 17 minutes

Serve soft polenta just as you would mashed potatoes. Try it with meats, such as Osso Buco with Gremolata, and hearty stews. Or spoon it into a bowl and top it with a favorite sauce, such as Bolognese. Use medium- or fine-textured yellow cornmeal rather than stone-ground, and make sure it's not a mix (which contains flour, leavening, and salt) or self-rising cornmeal (which has leavening and salt).

Yield: 6 servings (serving size: about 2/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 141
  • Fat: 4.2g
  • Saturated fat: 2.4g
  • Protein: 6.9g
  • Carbohydrate: 18.6g
  • Fiber: 1.8g
  • Cholesterol: 11mg
  • Iron: 1.3mg
  • Sodium: 959mg
  • Calcium: 160mg

Ingredients

  • 1 (32-ounce) container fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon butter
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 cup yellow cornmeal
  • 1/2 cup grated fresh Parmigiano-Reggiano cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • Flat-leaf parsley sprigs (optional)

Preparation

  1. 1. Bring first 5 ingredients to a boil in a large saucepan over medium heat. Gradually add cornmeal, stirring constantly with a whisk. Cook 3 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in cheese and parsley. Spoon into individual bowls. Garnish with flat-leaf parsley sprigs, if desired.
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