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Soft Polenta

Ingredients

  • 1 1/2 cups yellow cornmeal grits or polenta
  • 1/2 cup shredded Fontina cheese
  • 8 cups water
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter

Prep Time:

2 minutes

Cook Time:

20 minutes

Serves:

4

Rustic Northern Italian polenta, similar to corn grits of the American south. It’s made with coarse-ground cornmeal and slow-cooked until soft and creamy. Superb with a Ratatouille recipe.

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.

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Preparation

  1. Combine water, salt and black pepper in a large heavy saucepan; bring to a boil over high heat.
  2. Slowly add cornmeal to boiling water in a steady stream, whisking constantly until smooth.
  3. Reduce heat to medium-low; cook for 10 to 15 minutes or until thick and creamy and polenta is soft, whisking frequently.
  4. Add butter and cheese, stir until fully blended and cheese is melted. Serve warm.

Nutritional Information

Calories 299, Carbohydrates 41g, Cholesterol 31mg, Fat 11g, Fat Calories 96, Fiber 3g, Protein 8g, Saturated Fat 6g, Sodium 1088mg. Daily Values: Calcium 91.45mg 9%, Phos 48.87mg 5%, Copper 0.06mg 3%, Zinc 0.53mg 4%, Panto 0.07mg 1%, Biotin 0.45mcg 150%, Iodine 6.48mcg 4%, Magnesium 7.26mg 2%, Iron 2.22mg 12%, Vitamin B6 1%, Vitamin B12 4%, Vitamin D 2%, Vit E-a-Toco 1%, Vitamin A 6%. Percent Daily Values are based on a 2,000 calorie diet.