Recipe courtesy of Curtis Aikens
Cheesy Polenta
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 439
- Total Fat
- 35
- Saturated Fat
- 18
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 76
- Sodium
- 517
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
1/4 cup olive oil
6 tablespoons unsalted butter
1 clove garlic, chopped finely
2 cups vegetable stock
2 cups half and half
1/2 teaspoon crushed red pepper flakes
3/4 cup yellow cornmeal
Salt and pepper to taste
1/2 cup grated Parmesan
1/2 cup grated mozzarella
Directions
- In a large saucepan heat oil and butter. Add garlic and saute just until golden. Add stock, half and half and red pepper. Bring to a boil. Add cornmeal slowly, stirring continuously. Reduce heat and bring to a gentle simmer. Let simmer for about 20 minutes while stirring regularly. Mixture will become creamy and thick.
- Remove from heat and add salt and pepper to taste. Stir in cheeses and serve immediately