In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.
Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish.
The polenta can be made ahead and reheated: add a little water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (210g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 158 (54%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 10.1g||51 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 60.3mg||19 %|
|Sodium 342.7mg||12 %|
|Potassium 226.3mg||6 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 22.6g|
|Protein 9.7g||14 %|
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: 292
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!