- Prep Time:2 minutes
- Cook Time:20 minutes
- Serves:4
This Rustic Northern Italian polenta is similar to corn grits of the American south. It’s made with coarse ground cornmeal slow-cooked until soft and creamy. Shredded Italian fontina cheese adds flavor to this Italian comfort food classic. Serve with our Ratatouille for a hearty, satisfying winter meal.
Why Try?
You’ll love warming up with a bowl of comforting soft polenta topped with melting fontina cheese.
Foodie Byte:
- Traditionally polenta was stirred with a long handled wooden spoon called a Tarello to avoid spatters during cooking.
- For grilled polenta, pour soft polenta into an oiled baking sheet and chill until firm. Cut into squares, brush lightly with olive oil and grill on both sides until golden and serve warm garnished with grated cheese.
Nutritional Information Per Serving:
Per Serving: Calories 199, Protein 5.3g, Carbohydrate 27.3g (Dietary Fiber 2.1g), Sugar 0.1g, Fat 7.0g, (Saturated Fat 4.1g), Cholesterol 20.4mg, Sodium 718.3mg.
% Daily Value: Calcium 6%, Iron 8%, Vitamin A 4%, Vitamin C 0%.
Ingredients
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8 cups water
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2 teaspoons salt
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1/2 teaspoon black pepper
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1 1/2 cups yellow cornmeal grits or polenta
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2 tablespoons butter
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1/2 cup shredded fontina cheese
Preparation
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1
Combine water, salt and black pepper in a large heavy saucepan; bring to a boil over high heat.
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2
Slowly add cornmeal to boiling water in a steady stream, whisking constantly until smooth.
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3
Reduce heat to medium-low; cook for 10 to 15 minutes or until thick and creamy and polenta is soft, whisking frequently.
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4
Add butter and cheese, stir until fully blended and cheese is melted. Serve warm.
Additional Info
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