Creamy Parmesan Polenta
Great side dish with chicken cacciatore and sauteed radicchio"Made this with Sicilian Sweet & Sour Chicken. Added garlic powder and used white rather than black pepper. Yum." - saragoddard
Yield: 4 Ready in 15 minutes
74 people trying soon
Creamy Parmesan Polenta Preparation
1. Bring 4 cups of water and the salt to a boil in a saucepan. Stirring constantly, add in the polenta. Cook, still stirring constantly, until the polenta thickens, about 3 minutes. Remove from heat and stir in the Parmesan and butter. Cover and set aside until the butter melts, about 2 minutes. Stir again before serving.
Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.
Nutrition Per Serving
Calories 163; Calories From Fat 88%; Fat 16g; Sat Fat 10g; Cholesterol 43mg; Sodium 1,628mg; Carbohydrate 1g; Fiber 0g; Sugar 0g; Protein 6g
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?