This easy polenta takes only a few minutes of stirring before it’s left to cook on its own to creamy perfection. If you have leftovers, chill them overnight in a greased pan, slice into slabs, brush with canola oil and broil until both sides begin to crisp. Serve as a side dish at supper or for breakfast with maple syrup or honey.
| Prep Time: | 10 minutes |
| Ready in: | 1 hour 10 minutes |
| Yield: | 8 servings, about 1/2 cup each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 1/3 cups cornmeal | |
| 6 cups cold water | |
| 1 teaspoon salt | |
Recipe Directions
- Combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour.
- Remove from the heat, cover and let stand for 10 minutes before serving.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 8 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 74 cal | Carbohydrate Servings: | ||||||
| Carbohydrates: | 16 g | Dietary Fiber: | 1 g | Cholesterol: | 0 mg | |||
| Fat: | 1 g | Sodium: | 303 mg | Saturated Fat: | 0 g | |||
| Protein: | 2 g | Potassium: | 60 mg | Monounsaturated Fat: | 0 g | |||
| Exchanges: | 1 starch | |||||||
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