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Ingredientes
- 2 3/4 c. Chicken broth, *see note
- 2 c. Water
- 1 1/2 c. Lowfat milk
- 3 x Cloves garlic, chopped
- 1 1/2 tsp Fresh rosemary, minced
- 1/2 tsp Salt
- 1 1/2 c. Yellow cornmeal
- 8 Tbsp. Fresh parmesan, grated
Direcciones
- 1. Preheat oven to 375 degrees. Butter a 2 qt souffle dish.
- 2. Bring the first 6 ingredients to a boil in a heavy saucepan.
- 3. Gradually add in cornmeal, whisking till smooth.
- 4. Reduce heat to low; cook till cornmeal is soft and mix is thick and creamy, about 12 min.
- 5. Remove from the heat; stir in 6 Tablespons parmesan cheese and season to taste with pepper.
- 6. Transfer to prepared souffle dish, sprinkle with remaining parmesan cheese and bake for about 30 min till heated through and golden on top.
- Notes: You can prepare this 1 day ahead up to step 6. Cold, cover and store in the refrigerator and then just pop in the oven about 40 min before ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 6 servings | |
| Calories 231 | |
| Calories from Fat 41 | 18% |
| Total Fat 4.66g | 6% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 597mg | 25% |
| Potassium 258mg | 7% |
| Total Carbs 35.96g | 10% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.94g | 3% |
| Protein 10.55g | 17% |
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