Soft Polenta

Name: Soft Polenta
Yield: 4 servings (serving size: 3/4 cup)
Ingredients: 4 cups boiling water; 1 tablespoon butter; ¼ teaspoon sea salt; 1 cup whole grain yellow cornmeal (such as Arrowhead Mills); ¼ cup (1 ounce) grated fresh Parmesan cheese

3 Ratings
3 Reviews

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.

By Peter Berley

Recipe by Cooking Light March 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:

4 servings (serving size: 3/4 cup)

Nutrition Info

Ingredients

4 cups boiling water
1 tablespoon butter
¼ teaspoon sea salt
1 cup whole grain yellow cornmeal (such as Arrowhead Mills)
¼ cup (1 ounce) grated fresh Parmesan cheese

Directions

Step 1
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

Per Serving:

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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rstarrlemaitre

03/29/2012

The polenta is wonderfully thick and creamy - almost like mashed potatoes. While good, I think it needs much more flavor - would use broth instead of water next time, and some herbs or spices. Love the idea of another rater to use truffle oil.

nicccolettte

12/08/2011

Just made this tonight and it was really fast and easy make and taste great. Will make again!

jessicas314

12/26/2010

This was my first time making polenta and the recipe was easy to follow and delicious! I may consider adding truffle oil next time to make it similar to polenta dishes I've had at high end restaurants.

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