Recipe courtesy of Robin Miller
Creamy Polenta with Smoked Gouda
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- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 258
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 21 mg
- Sodium
- 518 mg
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 258
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 21 mg
- Sodium
- 518 mg
Ingredients
Directions
- In a small bowl, combine cold water and cornmeal. Let stand 5 minutes. Meanwhile, in a medium saucepan over medium-high heat, combine chicken broth, salt and pepper. Bring mixture to a boil. Gradually whisk in cornmeal mixture and reduce heat to low. Cook 20 minutes, stirring frequently with a wire whisk, until mixture is thick and creamy. Stir in smoked Gouda and simmer until cheese melts, stirring constantly.
