Directions:
- Bring chicken stock to boil in heavy large saucepan. Reduce heat to medium.
- Gradually whisk in cornmeal.
- Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes.
- Remove from heat.
- Stir in Parmigiano cheese and butter.
- Season polenta to taste with salt and pepper. Transfer to bowl and serve. Serves 8.
- That's it!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.42 Kcal (906 kJ) | ||
| Calories from fat | 82.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.16g | 14% | |
|---|---|---|---|
| Cholesterol | 22.45mg | 7% | |
| Sodium | 1223.75mg | 51% | |
| Potassium | 327.69mg | 7% | |
| Total Carbs | 23.99g | 8% | |
| Sugars | 0.43g | 2% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 7.24g | 14% | |
| Vitamin C | 19.5mg | 33% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 158.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 66.1 Kcal (277 kJ) | ||
| Calories from fat | 25.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 14% | |
|---|---|---|---|
| Cholesterol | 6.86mg | 7% | |
| Sodium | 373.79mg | 51% | |
| Potassium | 100.09mg | 7% | |
| Total Carbs | 7.33g | 8% | |
| Sugars | 0.13g | 2% | |
| Dietary Fiber | 0.65g | 9% | |
| Protein | 2.21g | 14% | |
| Vitamin C | 6mg | 33% | |
| Iron | 0.3mg | 6% | |
| Calcium | 48.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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