How to Make Creamy Polenta From Polenta Roll
| Nutrition Facts (per serving) | |
|---|---|
| 311 | Calories |
| 15g | Fat |
| 36g | Carbs |
| 9g | Protein |
×
| Nutrition Facts | |
|---|---|
| Servings: 4 to 6 | |
| Amount per serving | |
| Calories | 311 |
| % Daily Value* | |
| Total Fat 15g | 19% |
| Saturated Fat 9g | 43% |
| Cholesterol 40mg | 13% |
| Sodium 571mg | 25% |
| Total Carbohydrate 36g | 13% |
| Dietary Fiber 3g | 11% |
| Total Sugars 4g | |
| Protein 9g | |
| Vitamin C 0mg | 1% |
| Calcium 210mg | 16% |
| Iron 1mg | 8% |
| Potassium 248mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Polenta is a simple Italian dish of cooked cornmeal, somewhat similar to Southern-style grits. It can be prepared in various consistencies and is a tasty accompaniment to hearty dishes like beef stew. Polenta is also delicious on its own as a breakfast cereal.
Polenta is easy to prepare and cooks quickly. Cook the polenta a bit longer if you prefer a thicker consistency. Grated cheese adds extra flavor to this traditional dish.
Save any leftovers in the refrigerator. Polenta is easy to reheat, and you can do that in several ways.
- Chilled polenta can be cut into squares–or any shape–and sautéed in butter for an excellent breakfast or side dish.
- Or you can cut chilled polenta into small circles and crisp them in a skillet—they will be very much like little arepas—and then top them with something tasty, like aji de gallina or avocado salsa, for example, to make a nice little appetizer. If you spread the polenta into a thin layer in a pyrex dish while it is warm, it will be easier to cut into circles.
- To reheat polenta back to a creamy consistency, heat it gently on the stove or microwave, adding a bit of water or milk as needed until it reaches the desired consistency.
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2 cups coarsely ground yellow cornmeal
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4 cups water
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1 1/2 teaspoons kosher salt, or to taste
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2 cups milk
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4 tablespoons butter
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1/2 cup grated cheddar cheese
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1/4 cup grated Parmesan cheese
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Gather the ingredients.
The Spruce / Elizabeth Briskin
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Place cornmeal in a heavy stockpot.
The Spruce / Elizabeth Briskin
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Gradually add 2 cups water and salt to cornmeal, whisking mixture well as you add water, until cornmeal and water are well-mixed and free of any lumps.
The Spruce / Elizabeth Briskin
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Bring remaining 2 cups of water to a boil in a small pot.
The Spruce / Elizabeth Briskin
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Add boiling water gradually to cornmeal mixture, whisking at same time.
The Spruce / Elizabeth Briskin
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Turn on stovetop to medium-low and cook cornmeal mixture over medium-low heat, stirring constantly, for 3 to 4 minutes, until mixture comes to a gentle simmer.
The Spruce / Elizabeth Briskin
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Add milk and butter and continue to cook over low heat, stirring, for 10 minutes longer.
The Spruce / Elizabeth Briskin
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Taste polenta for seasoning and add more salt if needed.
The Spruce / Elizabeth Briskin
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Add more liquid (milk, cream, or water) if mixture seems too thick. If the mixture is too thin, cook polenta a bit longer–watching carefully and stirring constantly to prevent sticking–until desired consistency is reached. The mixture should be thick but will thicken even more as it cools.
The Spruce / Elizabeth Briskin
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Remove from heat and whisk in cheddar and Parmesan until are melted and incorporated. Serve polenta warm with extra grated Parmesan cheese on the side.
The Spruce / Elizabeth Briskin
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How to Make Creamy Polenta From Polenta Roll
Source: https://www.thespruceeats.com/creamy-receta-de-polenta-3029582
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