Try this Creamy Garlic Polenta/patrick Oconnell recipe, or contribute your own.
Suggest a better description1. In a 2 quart heavy-bottomed saucepan, melt the butter over medium heat. Add the oil and garlic. Sweat the garlic for about 2 minutes, but dont let it brown. 2. Add the cream, milk, and water to the pan and increase the heat to high. Add the cayenne pepper and bay leaf. Let simmer for 5 minutes, then remove the bay leaf. 3. Whisking constantly, pour the cornmeal into the boiling liquid in a thin stream. Cook, stirring constantly with a wooden spoon, until the polenta begins to thicken. Stir in the cheese. 4. Pour the polenta out into a jelly-roll pan and keep warm until ready to serve. Per serving: 395 Calories; 34g Fat (77% calories from fat); 9g Protein; 14g Carbohydrate; 113mg Cholesterol; 315mg Sodium NOTES : To serve: The polenta may be scooped warm onto serving plates or chilled, cut into shapes, and fried in olive oil. Recipe by: Inn at Little Washington/tpogue@idsonline.com Posted to recipelu-digest Volume 01 Number 161 by Terry Pogue
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 134 | ||
Calories from Fat: 125 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 47.1mg | 14 % | |
Sodium 18.9mg | 1 % | |
Potassium 53.4mg | 1 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.8g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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