Cook Polenta in slightly salted water. Add butter. Stir it well. When all water disappeared, add feta cheese and sour cream but do not stir to well, and do not cook it anymore. The cheese and the sour cream should not be blended in the polenta, but vaguely mixed in. Before serving heat it up in the oven, sprinkle freshly chopped dill on top. This is a delicious dish! You can also top it with fried onions: slice large purple or white onions in thin rings, fry them without anything in hot oil or butter until dark brown and crisp, drain it, salt it and sprinkle on the polenta. Shared by JANOS KORDA, Prodigy ID# DNPM90C.
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 360 (93%)|
|Amt Per Serving||% DV|
|Total Fat 39.9g||53 %|
|Saturated Fat 25.5g||127 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 111.2mg||34 %|
|Sodium 456mg||16 %|
|Potassium 100mg||3 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.4g|
|Protein 5.6g||8 %|
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: 388
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