0.0 – 0 reviews • Grain Recipes
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
10 min |
| Cook: |
20 min |
| Yield: |
6 to 8 mini-cup servings |
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
10 min |
| Cook: |
20 min |
| Yield: |
6 to 8 mini-cup servings |
Ingredients
- 1 cup whole milk
- Kosher salt
- 1 cup cornmeal (1/2 cup medium grind, 1/2 cup fine grind)
- 3 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 1 cup shredded sharp white Cheddar
- Freshly ground black pepper
- Assorted finely chopped fresh herbs, such as thyme and rosemary, for topping
Instructions
- Bring 2 cups of water, the milk and a very large pinch of salt to a boil in a medium saucepan. Reduce the heat so the liquid is at a low simmer, and add the cornmeal in a slow and steady stream, constantly whisking to prevent lumps. Cook the polenta at a low simmer, stirring occasionally, for 15 minutes; if the mixture gets too thick, add water 1/2 cup at a time.
- Remove from the heat, stir in the butter and olive oil and then stir in the Cheddar. Season with kosher salt and freshly ground black pepper.
- Serve immediately in mini cups, topped with chopped herbs
Nutrition Facts
| Serving Size |
1 of 7 servings |
| Calories |
242 |
| Total Fat |
15 g |
| Saturated Fat |
8 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
7 g |
| Cholesterol |
36 mg |
| Sodium |
198 mg |
| Serving Size |
1 of 7 servings |
| Calories |
242 |
| Total Fat |
15 g |
| Saturated Fat |
8 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
7 g |
| Cholesterol |
36 mg |
| Sodium |
198 mg |
