Truffled Polenta

recipe
A two-ounce bottle of truffle oil costs about $12, but a little goes a long way to add an earthy and seductive fragrance to this easy side dish. Look for small bottles of the oil in gourmet grocery stores or online. It's also delicious drizzled over mashed potatoes or risotto.

Yield:

2 servings (serving size: 3/4 cup polenta and 3/4 teaspoon oil)

Recipe from

Cooking Light

Nutritional Information

Calories 237
Caloriesfromfat 28 %
Fat 7.4 g
Satfat 3 g
Monofat 3.8 g
Polyfat 0.4 g
Protein 12.3 g
Carbohydrate 30.3 g
Fiber 2.6 g
Cholesterol 13 mg
Iron 0.7 mg
Sodium 514 mg
Calcium 331 mg

Ingredients

1 cup fat-free milk
1/3 cup fat-free, less-sodium chicken broth
1/8 teaspoon salt
1/3 cup dry instant polenta
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons white truffle oil

Preparation

Combine milk, broth, and salt in a small saucepan; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Cook 1 minute or until thick over medium heat, stirring constantly. Remove from heat; stir in cheese. Drizzle with oil. Serve immediately.

Note:

Julie Grimes Bottcher and Tim Cebula,

January 2008
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