In a large sauce pan, bring 4 cups water, 1 1/2 teaspoons salt, and 1/8 teaspoon pepper to a boil over high heat. Whisking constantly gradually add cornmeal in a think stream, whisk until smooth before adding more.
Reduce heat to medium low; simmer, whisking often, until thickened, 10-15 minutes. Remove from heat and stir in cheese and butter until smooth and serve immediatley.
To create polenta slices, pour soft polenta into oiled loaf pan. Refrigerate until chilled and firm to the touch, about 3 hours, or up to three days if covered in plastic.
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 59 (44%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 15.3mg||5 %|
|Sodium 48.9mg||2 %|
|Potassium 67.4mg||2 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 15.9g|
|Protein 1.9g||3 %|
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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: 134
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