Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

For variations on this recipe, use stock or broth in place of water for a richer dish, or a different cheese for a whole new flavor.

Peter Berley
Recipe by Cooking Light March 2002

Gallery

Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 3 ingredients in a medium saucepan. Gradually add cornmeal, stirring with a whisk. Bring cornmeal mixture to a boil, stirring constantly. Reduce heat to low; cook 25 minutes, stirring frequently. Remove from heat; stir in cheese. Serve immediately.

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Nutrition Facts

184 calories; calories from fat 27%; fat 5.6g; saturated fat 3.2g; mono fat 1.6g; poly fat 0.4g; protein 5.9g; carbohydrates 27.1g; fiber 2.6g; cholesterol 13mg; iron 0.5mg; sodium 306mg; calcium 100mg.
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