Rating: 5 stars
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Tired of rice and pasta? Give this quick, creamy polenta a try for a dish similar to cheese grits. If you are not serving immediately, keep it covered over low heat, and stir occasionally, adding additional water, if necessary, to prevent it from becoming too thick. Serve with pork tenderloin and a simple green salad.

David Bonom
Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gradually add polenta, stirring constantly with a whisk. Cook, stirring constantly, 2 minutes or until thick. Remove from heat; stir in cheeses. Serve immediately.

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  • Young Chefs can:

  • Help pour milk and water into saucepan

  • Measure Parmigiano-Reggiano cheese

  • Older Chefs can:

  • Measure dry polenta

  • Stir in cheeses with adult supervision

Nutrition Facts

179 calories; calories from fat 0%; fat 4.7g; saturated fat 2.4g; mono fat 0.3g; poly fat 0g; protein 8.6g; carbohydrates 25.9g; fiber 1.7g; cholesterol 13mg; iron 2.3mg; sodium 403mg; calcium 227mg.
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