Try this Baked Polenta with Fontina Cheese recipe, or contribute your own.
Suggest a better descriptionButter 9x13" baking dish. Combine 2 1/4 cups water, broth, shallots and marjoram in heavy large Dutch oven; bring to boil. Mix 2 1/2 cups cold water and cornmeal in bowl. Gradually mix cornmeal mixture into broth mixture. Return to boil, stirring constantly. Reduce heat to medium and boil gently until polenta is very thick, stirring often, about 10 minutes. Season with salt and pepper. Immediately spread 2 cups polenta in prepared dish. Top with 1 3/4 cups cheese. Drizzle with 1/4 cup cream. Repeat layering, using 2 cups polenta, 1 3/4 cups cheese, and 1/4 cup cream. Top with remaining polenta. Spread remaining cheese over. Cover with foil. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Preheat oven to 350F. Bake covered polenta until hot in center, about 1 hour 15 minutes. Uncover; continue baking until polenta bubbles at edges and top begins to brown, about 10 minutes. Posted to MM-Recipes Digest V4 #273 by "John Weber"
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 333 | ||
Calories from Fat: 143 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.8g | 21 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 56.1mg | 17 % | |
Sodium 439.6mg | 15 % | |
Potassium 97mg | 3 % | |
Total Carbohydrate 32.5g | 10 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 30.8g | ||
Protein 14.5g | 21 % | |
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: 333
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