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. Source: EatingWell Magazine, September/October 2008

Marialisa Calta


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

74 calories; 0.7 g total fat; 0.1 g saturated fat; 303 mg sodium. 60 mg potassium; 15.6 g carbohydrates; 1.5 g fiber; 1.6 g protein; 44 IU vitamin a iu; 5 mcg folate; 7 mg calcium; 1 mg iron; 28 mg magnesium;

Reviews (2)

Read More Reviews
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