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Ingredientes
- The accent of basil is a delicious and colorful complement to the savory yellow polenta, bringing this simple dish up to the status of dinner-party fare. Cornmeal, rather than polenta, is used to achieve a smoother texture.
- 3 c. water
- 1 c. cornmeal mixed with 1 c. water
- 4 x garlic cloves, chopped
- 1/4 c. minced, fresh basil leaves
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 Tbsp. butter
- 2 Tbsp. freshly grated Romano cheese
Direcciones
- Bring the 3 c. water to a boil in the top of a double boiler. Add in the cornmeal-water mix, garlic, basil, salt and pepper. Cook, stirring constantly with a whisk, till mix again comes to a boil. Reduce heat and simmer for 20 to 30 min, till smooth, stirring occasionally.
- Stir in butter and cheese. When butter is melted, remove polenta from heat and serve with the some of the sauce from the lamb shanks spooned over or possibly alongside polenta.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 931g | |
| Calories 821 | |
| Calories from Fat 196 | 24% |
| Total Fat 22.42g | 28% |
| Saturated Fat 12.68g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1641mg | 68% |
| Potassium 331mg | 9% |
| Total Carbs 130.83g | 35% |
| Dietary Fiber 6.8g | 23% |
| Sugars 2.98g | 2% |
| Protein 21.89g | 35% |
