Recipe
Appetizer
Polenta with Italian Herbs
Primary Media
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
1 c. medium grind cornmeal | ||
3 tbsp. butter | ||
½ c. Fontina cheese, grated | ||
½ c. prepared red sauce or pesto | ||
1 tsp. fresh parsley, minced | ||
1 tsp. fresh marjoram, minced | ||
salt and freshly ground pepper |
Directions
- Preheat broiler. Lightly oil 13-by-9-inch baking pan; set aside.
- Bring water to a boil in a two-quart saucepan over high heat. Slowly pour in cornmeal and then, with a wire whisk, stir continuously. Reduce heat to low, add butter, and continue stirring. Allow cornmeal to simmer for 10 minutes or until cornmeal thickens. Stir often.
- Remove from heat and stir in parsley and marjoram, as well as salt and pepper. Spoon into prepared baking pan; spread red sauce or pesto on top, then top with grated Fontina.
- Broil until cheese melts, then remove from oven. Top with a small spoonful of sauce, cut into squares and serve.
Nutrition facts
Servings
410 Calories per serving
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 40mg
- Sodium: 420mg
- Total Carbohydrates: 33g
- Protein: 8g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 0%
0%
Iron 15%
0%
Calcium 15%
Recipe Source:
www.ejgallo.com.