Polenta Recipe
Servings: 4 servings
Calories: 272kcal
Ingredients
- 2 cups chicken stock
- ½ cup polenta
- ½ cup grated parmigiana reggiano
- ¼ cup butter
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Place the chicken stock in a small pot and bring it to a simmer.
- Add the polenta in a slow, steady stream while whisking.
- Allow the mixture to cook, stirring, until it reaches the desired thickness (it will continue to become thicker as it cools).
- Fold in the cheese, butter, salt, and pepper and serve.
Notes
I really like to serve this as a base to my bolognese sauce (instead of pasta), with garlic knots on the side.
Nutrition
Serving: 0.25recipe | Calories: 272kcal | Carbohydrates: 22g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 627mg | Potassium: 181mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 509IU | Vitamin C: 0.2mg | Calcium: 119mg | Iron: 1mg