Polenta with Garden-Fresh Vegetables
Adapted from one of Thomas Jefferson's recipes, polenta, with its origins in Italy. This makes a substantial entrée, delicious with raw, steamed or sautéed farm fresh vegetables, such as tomatoes, green beans or chard.
|Author:||Inspired by Vegetarian Times, 2002.07|
|2 cups||yellow corn meal|
|1 1/2 cups||fotina cheese, grated|
|1 1/2 cups||Parmesan cheese, grated (or other mild Italian cheese),|
|1/2 cups||unsalted butter, (1 stick)|
- Bring salted water to a boil. Slowly add cornmeal, whisking continuously.
- When all cornmeal is added, reduce heat to low and continue whisking to remove any lumps. Continue cooking while stirring with spoon, adding 1/2 cup fontina cheese, for about 25 minutes, or until mixture is thick.
- Line 9" loaf pan with was paper and lightly butter paper. Scoop cornmeal into pan and set aside to firm.
- Preheat oven to 350 °F (165 °C). Butter ovenproof baking dish.
- Cut polenta into slices and place slices in overlapping layers in dish, dotting with butter and sprinkling with cheese. Reserve cheese to sprinkle over top.
- Bake polenta until cheeses melt and polenta forms crust, about 10 to 15 minutes.
- For final browning, place baking dish under broiler and cook until cheese turn golden. Remove and serve.
|Amount per serving
|% Daily Value*|
|Total Fat 30g||46%|
|Saturated Fat 19g||95%|
|Total Carbohydrate 49g||16%|
|Dietary Fiber 5g||20%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.