Polenta with Cheese

1 Reviews
100% would make this recipe again

Polenta can be seasoned in many different ways. A very tasty and creamy blue cheese goes well with polenta.

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Ingredients

??? water ???
??? salt ???
??? cornmeal (polenta) ???
??? Gorgonzola cheese, or another creamy blue cheese ???

Before you start

Use 1 part flour to 4 parts water (or broth or milk), but increase the amount of liquid if the cornmeal contains coarser grains or if you want a softer result ("all'onda", i.e., polenta that has a ripple effect).

Method

  1. Add the water and salt to a saucepan. Bring the water to a gentle boil (not to a rolling boil in order to avoid lumps). Slowly pour in a continuous stream of cornmeal, stirring constantly. Reduce the heat to low and cook uncovered, stirring occasionally-
  2. Have a small pan of boiling water on the side, to dilute the polenta if it is too thick to your taste.
  3. The polenta is cooked when it pulls away from the sides of the pan, about 40 min.
  4. Stir in the cheese then serve. If the blue cheese is not creamy enough, you may need to add some butter.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

290

Fat

11 g

16 %

Saturated 5.9 g
+ Trans 0 g

29 %

Cholesterol

20 mg

Sodium

810 mg

34 %

Carbohydrate

39 g

13 %

Fibre

7 g

27 %

Sugars

0 g

Net Carbs

32 g

Protein

10 g

Vitamin A

13 %

Vitamin C

0 %

Calcium

15 %

Iron

9 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Fibre
Good source of  :
Magnesium, Phosphorus, Selenium, Vitamin B12, Zinc
Source of  :
Calcium, Copper, Folacin, Iron, Manganese, Niacin, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Meat and Alternatives 1
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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