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Parmesan Polenta
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- 1 cup Quaker or Aunt Jemima Enriched White or Yellow Corn Meal
- 1 cup cold water
- 1-3/4 cups chicken broth (one 13-3/4 to 14-1/4 ounce can)
- 1 cup water
- 1/2 teaspoon salt
- 1/2 cup freshly grated parmesan or Romano cheese
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- Mix corn meal with cold water.
- Bring broth, water and salt to boiling. Gradually stir
corn meal mixture into boiling liquid. Cook 5 minutes,
stirring constantly.
- Stir in grated cheese. Cook, uncovered, over low heat
about 5 minutes or until cheese is completely melted,
stirring occasionally. Serve hot.
Yield: 4 to 6 servings
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NUTRITION INFORMATION: (based on 6 servings) Calories 131;
Calories from Fat 37; Total Fat 4g; Saturated Fat 2g; Cholesterol
8mg; Sodium 643mg; Protein 6g; Carbohydrates 19g; Dietary Fiber 1g
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