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Nutrition Facts
Serving Size 1 (118g) Recipe makes 6 servings
Calories 518
Calories from Fat 308		(59%)
Amount Per Serving		%DV
	Total Fat 34.2g	52%
	Saturated Fat 20.6g	102%
	Monounsaturated Fat 9.3g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 100mg		33%
Sodium 856mg		35%
Potassium 173mg		4%
Total Carbohydrate 32.8g		10%
	Dietary Fiber 3.0g	11%
	Sugars 1.0g
Protein 21.5g		43%
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Jefferson's Polenta With Garden-Fresh Vegetables

Recipe #176963 | 31 min | 1 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: sugarrushkid
Jul 10, 2006

From vegetarian times. Adapted from one of Thomas Jefferson’s recipes, polenta, with its origins in Italy, resembles America’s cornmeal mush, a staple in the US diet since the nation’s very early days. This makes a substantial entrée, delicious with raw, steamed or sautéed farm-fresh vegetables, such as tomatoes, green beans or chard. Preparation and cooking times are guesstimates.

SERVES 6 (change servings and units)

Ingredients

1/2 teaspoon salt
2 cups coarse-ground yellow cornmeal
1 1/2 cups grated fontina
1 1/2 cups grated parmesan cheese or other mild Italian cheese
1/2 cup stick unsalted butter

Directions

1
30 -45Bring salted water to a boil. Slowly add cornmeal, whisking continuously.
2
When all cornmeal is added, reduce heat to low and continue whisking to remove any lumps. Continue cooking while stirring with spoon, adding ½ cup fontina cheese, for about 25 minutes, or until mixture is thick.
3
Line 9-inch loaf pan with wax paper and lightly butter paper. Scoop cornmeal into pan and set aside to firm.
4
Preheat oven to 350°F Butter ovenproof baking dish.
5
Cut polenta into slices and place slices in overlapping layers in dish, dotting with butter and sprinkling with cheese. Reserve cheese to sprinkle over top.
6
Bake polenta until cheeses melt and polenta forms crust, 10 to 15 minutes. For final browning, place baking dish under broiler and cook until cheeses turn golden. Remove and serve.