Makes a great side dish for meat, poultry and vegetables
1 Clove Garlic, minced 1 Tbs. Olive Oil 1/8 tsp. Black Pepper 1/2 tsp. Salt 6 Cups Water 1.5 Cups Corn Meal, coarse ground 1 Tbs. Grated Parmesan cheese
Place garlic, pepper, salt and oil in pan.
Add 6 cups of water.
Bring all ingredients to a boil.
Slowly add cornmeal to water.
Keep mixing cornmeal as you pour.
Bring everything to a boil.
Keep mixing all of the time.
Turn heat down to a simmer.
Cook cornmeal for about 35 minutes.
You will need to mix it about every thirty seconds.
The cornmeal should be on a slow simmer.
A couple of bubbles will come to the top every few seconds.
Prepare a dish with a Tablespoon of olive oil.
When polenta is ready add the cheese.
You can pour and serve the polenta in the dish.
You can also cool off the polenta and place in refrigerator.
The chilled polenta is used for baked polenta.
New Taste Thinking:
You may notice that in this recipe I use a bit of cheese. I like the strong, dry cheeses like parmesan because a little goes a long way. The pungent flavor of this well aged cheese adds lots of flavor and aroma without much fat.
I also make sure that I make the polenta early in the morning because it is part of one of my favorite breakfasts, Polenta and Eggs. I usually leave the remaining chilled polenta in the fridge for a couple of days and then use it as baked polenta by warming it up in the oven.
Serving Size 2 Slices Servings Per Recipe 8 Calories 101 Calories from Fat 23 Total Fat 3g Saturated Fat 0g Trans Fat 0g Cholesterol 1mg Sodium 170mg Total Carbohydrate 18g Dietary Fiber 2g Sugars 0g Protein 2g