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
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|Serving Size: 1 Serving (68g)|
|Recipe Makes: 4|
|Calories from Fat: 140 (47%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 41.5mg||13 %|
|Sodium 1065.1mg||37 %|
|Potassium 72.6mg||2 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 30.9g|
|Protein 8.4g||12 %|
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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: 300
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