This easy polenta takes only a few minutes of stirring before it's left to cook on its own to creamy perfection. If you have leftovers, chill them overnight in a greased pan, slice into slabs, brush with canola oil and broil until both sides begin to crisp. Serve as a side dish at supper or for breakfast with maple syrup or honey.

Marialisa Calta
Source: EatingWell Magazine, September/October 2008


Ingredient Checklist


Instructions Checklist
  • Combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour.

  • Remove from the heat, cover and let stand for 10 minutes before serving.

Nutrition Facts

73.6 calories; protein 1.6g 3% DV; carbohydrates 15.6g 5% DV; exchange other carbs 1; dietary fiber 1.5g 6% DV; sugars 0.1g; fat 0.7g 1% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 43.5IU 1% DV; vitamin cmg; folate 5.1mcg 1% DV; calcium 6.7mg 1% DV; iron 0.7mg 4% DV; magnesium 27.6mg 10% DV; potassium 60.2mg 2% DV; sodium 303.1mg 12% DV; thiamin 0.1mg 8% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Using chicken broth added flavor I was reluctant to switch from the full on fat version I usually make so I substituted half chicken broth with half skim milk for the water. It was delicious and only added about 50 calories per serving. I can now enjoy polenta guilt free. Read More
Rating: 5 stars
Easy and delicious. Read More