Try this Soft Polenta with Parmesan and Black Pepper recipe, or contribute your own.
Suggest a better descriptionIn a large pot, bring the chicken stock and salt to a boil. Gradually whisk in the cornmeal in a slow, stead stream. The liquid will be absorbed and the cornmeal will lock up; don't freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter; continue to stir uitl incorporated, about 10 minutes. Removed from the heat, fold in the parmigiano and black peper and serve.
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 378 | ||
Calories from Fat: 127 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 36mg | 11 % | |
Sodium 1884.2mg | 65 % | |
Potassium 465.7mg | 12 % | |
Total Carbohydrate 41.9g | 12 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 39.9g | ||
Protein 19.6g | 28 % | |
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: 378
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