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Nutrition Facts

Serving Size 1 (408g)

Recipe makes 6 servings

Calories 435
Calories from Fat 263 (60%)
Amount Per Serving %DV
Total Fat 29.3g 45%
Saturated Fat 17.6g 88%
Monounsaturated Fat 7.8g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 76mg 25%
Sodium 1159mg 48%
Potassium 152mg 4%
Total Carbohydrate 32.3g 10%
Dietary Fiber 3.0g 11%
Sugars 0.5g
Protein 12.6g 25%

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Polenta Parmesan

Recipe #12435 | 1½ hours | 10 min prep | add private note
Bergy

By: Bergy
Oct 5, 2001

Personally I don't care for Polenta but this recipe is tolerable. I make it for my friends that like Polenta and they seem to love it. (How can one love Polenta?) It's better if you serve it with a very spicy tomato salsa.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Gradually add cornmeal to the salted boiling water, stirring frequently so there are no lumps.
  2. 2
    When it comes to a boil reduce heat to medium, cook stirring frequently for 40 minutes.
  3. 3
    Stir in 5 oz of butter, 4oz grated parmesan and nutmeg.
  4. 4
    Pour polenta in an oven-proof pan cover with waxed paper and set aside to cool.
  5. 5
    Heat oven to 400°F.
  6. 6
    Dot with remaining butter and parmesan.
  7. 7
    Bake for 30 minutes until top is brown and crispy.

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Featured Reviews for This Recipe

From: Natalie #5

On May 21, 2009

I like polenta, but will not be making this one again.

2 people found this review helpful

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    From: Wobin

    On Nov 5, 2008

    Very yummy. I didn't have nutmeg but it still tasted great. I served with Chicken Parmesan - Aaron Mccargo, Jr's Masterpiece! and Kittencal's Marinara Pasta Sauce (Vegetarian) . Now the rest we are eating with the marinara sauce and garlic sauce left from the other recipes. So good. I didnt put the parmasan and dot of butter when baking so I think that is why mine did not brown much. Very yummy and filling.

    0 people found this review helpful

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  • From: Roosie

    On Sep 14, 2004

    So, BF just said to me, "Polenta is the best thing in THE WORLD" so I guess you could say we liked this! I served it with a prosciutto tomato-cream sauce and Dilled Green Beans (#99432). What a wonderful dinner! TERRIFIC comfort food. This is only my second try at polenta and the last recipe was less than successful (and certainly didn't make BF rave and lick his plate like this one did!). I made the whole recipe and filled a 8" cake pan and a yogurt container (one of the big 1lb ones) which I plan to freeze for later and maybe try my hand at grilled polenta rounds. This was actually fantasticly easy to make- I was a little worried that the directions were a little vague, but I just simmered for 40 minutes and baked til golden and everything worked out perfectly. Crisp delightful crust, light parmesean flavor, rich without being heavy (I did substitue some butter with olive oil) and like Lennie said, a lovely custardy texture. BF loved this so much- he started eating the polenta out of the pan with a spoon and was howling when I told him to stop! I am SURE a certain someone will insist I make this again! Thanks for a great one.

    8 people found this review helpful

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  • From: Connie Lea

    On Feb 12, 2009

    I loved this. I never would have thought to add parmesan cheese and nutmeg, but was very good. I served this with Kittencal's Marinara Pasta Sauce. If any of you have trouble with lumps, add the two cups of cornmeal to two cups of cold water, stir and then add to the six cups of boiling water. Thanks for a great recipe Bergy.

    3 people found this review helpful

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  • Read all 11 reviews

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