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Pepper-Spiked Polenta

Pepper-Spiked Polenta

Cooking Light NOVEMBER 1996

  • Yield: 4 servings (serving size: 1 cup)

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.

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
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Pepper-Spiked Polenta recipe

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