Creamy Polenta

Creamy Polenta

This easy polenta takes only a few minutes of stirring before it's left to cook on its own to creamy perfection. If you have leftovers, chill them overnight in a greased pan, slice into slabs, brush with canola oil and broil until both sides begin to crisp. Serve as a side dish at supper or for breakfast with maple syrup or honey.

From EatingWell: September/October 2008
Yield: 8 servings, about 1/2 cup each
Active Time: 10
Total Time: 70

Ingredients

  1. 1 1/3 cups cornmeal
  2. 6 cups cold water
  3. 1 teaspoon salt

Preparation

  1. Combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour.
  2. Remove from the heat, cover and let stand for 10 minutes before serving.

Nutrition

Nutrition Per Serving: 74 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 16 g carbohydrates; 2 g protein; 1 g fiber; 303 mg sodium; 60 mg potassium.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: 1 starch