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Ingredientes
- 1 Tbsp. Butter, unsalted
- 1 Tbsp. Extra virgin olive oil
- 1 tsp Garlic, chopped
- 1 1/2 c. Heavy cream
- 1 1/2 c. Lowfat milk
- 1 1/2 c. Water
- 1/8 tsp Cayenne
- 1 whl bay leaf
- 1/2 c. Cornmeal, yellow
- 1/2 c. Asiago Cheese, or possibly Parmesan
Direcciones
- 1. In a 2 qt heavy-bottomed saucepan, heat the butter over medium heat.
- Add in the oil and garlic. Sweat the garlic for about 2 min, but do not let it brown.
- 2. Add in the cream, lowfat milk, and water to the pan and increase the heat to high.
- Add in the cayenne pepper and bay leaf. Let simmer for 5 min, then remove the bay leaf.
- 3. Whisking constantly, pour the cornmeal into the boiling liquid in a thin stream. Cook, stirring constantly with a wooden spoon, till the polenta begins to thicken. Stir in the cheese.
- 4. Pour the polenta out into a jelly-roll pan and keep hot till ready to serve.
- NOTES : To serve: The polenta may be scooped hot onto serving plates or possibly chilled, cut into shapes, and fried in extra virgin olive oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 218 | |
| Calories from Fat 142 | 65% |
| Total Fat 16.16g | 20% |
| Saturated Fat 8.86g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 42mg | 2% |
| Potassium 141mg | 4% |
| Total Carbs 15.03g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.43g | 2% |
| Protein 3.73g | 6% |
