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1. In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.
2. Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for the next day or two.
Soft polenta can require more liquid than the package instructions typically call for.
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Serving Size: 1 Serving (803g) | ||
Recipe Makes: 4 | ||
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Calories: 228 | ||
Calories from Fat: 11 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 9.9mg | 3 % | |
Sodium 991.9mg | 34 % | |
Potassium 1101.8mg | 29 % | |
Total Carbohydrate 32.3g | 9 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 31.6g | ||
Protein 21.6g | 31 % | |
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: 228
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