RSSCreamy Polenta
From EatingWell: September/October 2008 — Subscribe Now!
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.
8 servings, about 1/2 cup each
Active Time: 10 minutes
Total Time: 1 hour 10 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Ingredients
- 1 1/3 cups cornmeal
- 6 cups cold water
- 1 teaspoon salt
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Preparation
- 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
Per serving: 74 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 16 g carbohydrates; 2 g protein; 1 g fiber; 303 mg sodium; 60 mg potassium.
Exchanges: 1 starch
Recipe Categories
- Ethnic/Regional
- Italian
- Ease of Preparation
- Easy
- Type of Dish
- Side dish, grain
- Publication
- September/October 2008
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Servings
- 8 or more
- Total Time
- More than 1 hour
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