Prep: 5 minutes; Cook: 17 minutesServe 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).

Ana Kelly
Recipe by Oxmoor House June 2006

Gallery

Recipe Summary

Yield:
6 servings (serving size: about 2/3 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

141 calories; fat 4.2g; saturated fat 2.4g; protein 6.9g; carbohydrates 18.6g; fiber 1.8g; cholesterol 11mg; iron 1.3mg; sodium 959mg; calcium 160mg.
Advertisement
Advertisement