Try this Herbed Polenta recipe, or contribute your own.
Suggest a better descriptionBring small pot of water to boil. Add herbs and blanch 5 seconds. Drain. Refresh under cold water and drain. Place herbs and oil in blender and puree. Cover; chill. (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal. Cook until thickened, stirring often, about 5 minutes. Add cream. Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit, June 92 Serve With: meats, roasts Converted by MM_Buster v2.0m. Posted to MM-Recipes Digest by jarin@odyssee.net (JL) on Sep 3, 1999
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 4 servings | ||
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Calories: 164 | ||
Calories from Fat: 23 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 6.8mg | 2 % | |
Sodium 7.6mg | 0 % | |
Potassium 65.7mg | 2 % | |
Total Carbohydrate 31.6g | 9 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 30g | ||
Protein 3g | 4 % | |
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: 164
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