Great solution for cooking polenta quickly and works every time! I often use half milk and half water to give the polenta a creamier texture. Love using the microwave when the stove is full of other pots and pans.
Pepper-Spiked Polenta
Yield: 4 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 151
- Calories from fat: 13%
- Fat: 2.2g
- Saturated fat: 1g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.3g
- Protein: 5g
- Carbohydrate: 27.1g
- Fiber: 1.8g
- Cholesterol: 4mg
- Iron: 1.5mg
- Sodium: 388mg
- Calcium: 71mg
Ingredients
- Cooking spray
- 4 cups water
- 1 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/4 cup grated Parmesan cheese
Preparation
- Coat a 2-quart casserole with cooking spray. Combine water, cornmeal, salt, and pepper; mix well. Cover with casserole lid; microwave at HIGH 12 minutes or until thick, stirring after 6 minutes. Stir in cheese. Serve immediately.
Pepper-Spiked Polenta Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American, New American, Italian
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- COOKING METHOD: Microwave
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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Manchego Polenta
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