Creamy Polenta with Parmesan Cheese Recipe

• porcje: 6 servings
• czas aktywny: 5 minutes
• całkowity czas: 45 minutes

Składniki

4 cups water

1 cup milk

1 ½ teaspoons kosher salt *see note on salt below

1 cup coarse or medium-grind cornmeal

3 tablespoons butter

½ cup grated Parmesan cheese (plus more for serving)

2 teaspoons chopped fresh rosemary or parsley (optional)

Wskazówki

Bring the water and milk to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in the salt.

Gradually sprinkle the polenta into the pan while whisking at the same time. Keep whisking until all the cornmeal is incorporated and any lumps are smoothed out.

Turn the heat to a very low simmer, cover and continue to cook the polenta for 25-35 minutes, and up to 45 minutes. Stir the polenta every 10 minutes or so. Be patient, and keep cooking until it's thick, fluffy and pulls away from the sides of the pan when you run a spoon around the edges.

When it's done, remove from the heat and stir in the butter, cheese and additional salt to taste if needed.

Serve warm, sprinkled with rosemary and additional cheese, if desired.

Wartości Odżywcze

• Kalorie: 180 kcal
• Tłuszcz Całkowity: 10 g
• Tłuszcz Nasycony: 6 g
• Tłuszcz Nienasycony: 3 g
• Cholesterol: 26 mg
• Sód: 328 mg
• Węglowodany Całkowite: 19 g
• Błonnik Pokarmowy: 1 g
• Białko: 6 g