Ree Drummond
First, bring 4 1/2 cups of water to a boil.
Grab some yellow cornmeal—a little less than a cup.
Pour cornmeal into the boiling water in a thin stream, whisking as you pour. This will prevent big clumps from forming.
Reduce the heat to a simmer and cook for about 15 minutes, stirring frequently. Sprinkle in about a teaspoon of salt as you cook. Add a couple of teaspoons of water here and there as needed if the polenta seems too thick.
At the end of the cooking time, stir in 2 tablespoons butter….
And you want to add a lot—at least 4 ounces. The flavor of the cornmeal is strong, and you need to get enough goat cheese in there to make a difference.
Stir until the cheese is totally melted.
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Serving Size: 1 Serving (1407g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1337 | ||
Calories from Fat: 576 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64g | 85 % | |
Saturated Fat 39g | 195 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 150.6mg | 46 % | |
Sodium 859.8mg | 30 % | |
Potassium 757.4mg | 20 % | |
Total Carbohydrate 156g | 46 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 141.5g | ||
Protein 40.9g | 58 % | |
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: 1337
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