Try this Polenta with Arugula Sauce recipe, or contribute your own.
Suggest a better descriptionCook the polenta and when it is nearly ready, place the garlic, salt, and 2 1/2 cups arugula in a food processor or blender and pulse until it is evenly chopped. Add half the cream and process until it is well blended. Add the remaining cream, pulse just enough to mix, transfer the sauce to a small warm bowl, and stir in the grated cheese. Keep the sauce warm. Pour the polenta onto individual serving plates-low soup plates are ideal-and spoon the sauce over each portion. Quickly slice the reserved arugula into thin strips and scatter over the surface. Add several turns of black pepper and serve immediately. Yield: 4 to 6 servings NOTES : Cooking Live Recipe by: Cooking LIve Show #CL8811 Posted to MC-Recipe Digest V1 #460 by Angele Freeman
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 18 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1164.8mg | 40 % | |
Potassium 48.4mg | 1 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.7g | ||
Protein 0.8g | 1 % | |
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: 18
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