Creamy polenta (microwave or stove)

Yield: 4 servings

Measure Ingredient
2½ cup Water
½ cup Yellow cornmeal
½ teaspoon Salt
2 tablespoons Grated Parmesan cheese
1 teaspoon Olive oil
⅛ teaspoon Black pepper

Stir together the water, cornmeal, and salt in a microwave-safe 1-quart measure. Microcook, uncovered, on HIGH for 5 minutes. Whisk well. Cover with waxed paper. Microcook on HIGH for an additional 5 minutes. Add the Parmesan, oil, and pepper; whisk until smooth.

Spoon onto plates to serve.

STOVE: Place water, salt, and oil in a 2-quart saucepan and bring to boiling. Gradually whisk in the cornmeal. Boil gently, stirring constantly, for 3 minutes. Stir in the Parmesan and pepper.

Makes 4 servings.

Nutrient Value per Serving:

85 Calories; 2 g Protein; 14 g Carbohydrate; 2 g Fat; 321 mg sodium; 2 mg Cholesterol Exchanges: ¾ starch/bread; ½ fat [FAMILY CIRCLE; Oct 16, 1990]

Posted by Fred Peters.

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