Polenta (Corn Grits)
Created by Galley_Wench on December 2, 2011
- Servings: 9
- Prep Time: 5m
- Cook Time: 6m
- Recipe #3294
Ingredients
- 2 1/2 cups water
- 1 cup cornmeal (course ground)
- 1/2 cup heavy cream\
- 1/2 teaspooon sea salt
- 2 tablespoons Parmesan Cheese (adjust to taste)
- Dash of nutmeg or white pepper
- 1 cup fresh sweet corn, roasted (optional)
How to Make
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Step 1: Bring water to a boil and add the cornmeal. Cook for 5 minutes, reduce the heat and add the cream.
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Step 2: Simmer for one minute and add the rest of the ingredients. Cover and let sit for at least 5 minutes before serving.
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Step 3: Note: The polenta may be made in advance, cooled and reheated when neeed. When reheated, you may need to add more or cream, depending on your preference.
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Step 4: If you're making the polenta to use for Crisp Polenta Wedges, then spoon the polenta into a mini nonstick loaf pan and refrigerate. When ready to use invert the loaf pan on a plate and slice. See Crip Polenta Wedges for simple directions.
Nutritional Facts
- Serving Size: 1 (127.5 g)
- Calories 106
- Total Fat - 4 g
- Saturated Fat - 2.1 g
- Cholesterol - 11.4 mg
- Sodium - 62.5 mg
- Total Carbohydrate - 16.2 g
- Dietary Fiber - 1.9 g
- Sugars - 1.4 g
- Protein - 2.7 g
- Calcium - 26.8 mg
- Iron - 0.7 mg
- Vitamin C - 8.6 mg
- Thiamin - 0.1 mg