Soft Polenta
INGREDIENTS
- 2-2/3 cups milk
- 1-1/2 Tbsp. butter
- 1/4 tsp. ground pepper
- 1 clove garlic, minced
- 1/2 cup fine white cornmeal
- 2/3 cup (3 oz.) Sargento® Shredded Reduced Sodium Mild Cheddar Cheese
DIRECTIONS
- 1
In a medium saucepan, bring milk, butter, pepper and minced garlic to a boil. Reduce heat to low, and whisk in the cornmeal. Cook over low heat for 12-15 minutes, stirring often. Remove from heat; stir in cheese until smooth.
SUMMARY
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Yield: Serves: 8
HELPFUL HINTS
- You can prepare this up to 2 hours in advance. Keep warm in double boiler until ready to serve.
- Toss 8 oz. sliced mushrooms with 1 tsp oil; place on cookie sheet and roast in 350°F oven 10-12 minutes. Place polenta into ovenproof serving dishes, top with roasted mushrooms, sprinkle with additional cheese and bake in a 325°F oven for 5-6 minutes, or until the cheese melts.
User Reviews
- Christine
- Sept. 14th, 2011 4:27p.m.
Saute mushrooms for not longer than five minutes in olive oil to keep them from becoming too rubbery. Other than that, recipe was great!
See Nutrition Facts
Serves: 8
Amount Per Serving
Calories 129
Total Fat 7.0g
Saturated Fat 4.1g
Trans Fat 1.5g
Polyunsaturated Fat 0.2g
Cholesterol 21mg
Sodium 219mg
Carbohydrates 11g
Protein 6g
Dietary Fiber 0g
Vitamin A 52%
Vitamin C 1%
Calcium 175%
Iron 0%
Subscribe to our RSS