Prep Time:5 min
Cook Time:25 min
In a large pot add milk and cream along with thyme and garlic. Bring to a simmer then shut off the heat to let the milk and cream steep. Let it steep for at least 30 minutes. Once steeped, strain the milk mixture and discard the thyme and garlic. Bring the milk and cream mixture back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the milk is completely absorbed, lower the heat and set a timer for 20 minutes. Continue cooking, whisking often, until the timer goes off, add chicken stock if the mixture is too thick (it should be like creamy mashed potatoes). Once the timer goes off the polenta should be thick and smooth. Finish with butter, grated Parmigiano and salt and pepper.
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 398 | ||
Calories from Fat: 360 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40g | 53 % | |
Saturated Fat 24.9g | 125 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 119.2mg | 37 % | |
Sodium 247.7mg | 9 % | |
Potassium 155mg | 4 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.2g | ||
Protein 5.9g | 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: 398
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