Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce
the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20
minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter
and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1622g)|
|Recipe Makes: 1|
|Calories from Fat: 819 (47%)|
|Amt Per Serving||% DV|
|Total Fat 91g||121 %|
|Saturated Fat 50.1g||251 %|
|Monounsaturated Fat 27.6g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 249.8mg||77 %|
|Sodium 16904.4mg||583 %|
|Potassium 1843.7mg||49 %|
|Total Carbohydrate 141.8g||42 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 136.7g|
|Protein 88.7g||127 %|
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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: 1756
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