Directions:
- In a medium saucepan over high heat, bring the vegetable broth and the water to a boil.
- Slowly pour the cornmeal into the hot liquid, wisking constantly.
- Stir in the salt.
- Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes.
- Remove the polenta from the heat and stir in scallion.
- Polenta can be served soft, or poured into a baking pan to cool.
- Once cooled, polenta can then be cut into solid squares.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.38 Kcal (977 kJ) | ||
| Calories from fat | 44.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 8% | |
|---|---|---|---|
| Cholesterol | 1.85mg | 1% | |
| Sodium | 1492.64mg | 62% | |
| Potassium | 387.55mg | 8% | |
| Total Carbs | 44.04g | 15% | |
| Sugars | 4.07g | 16% | |
| Dietary Fiber | 4.09g | 16% | |
| Protein | 6.21g | 12% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 2.8mg | 16% | |
| Calcium | 36.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 83.58 Kcal (350 kJ) | ||
| Calories from fat | 15.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 8% | |
|---|---|---|---|
| Cholesterol | 0.66mg | 1% | |
| Sodium | 534.55mg | 62% | |
| Potassium | 138.79mg | 8% | |
| Total Carbs | 15.77g | 15% | |
| Sugars | 1.46g | 16% | |
| Dietary Fiber | 1.47g | 16% | |
| Protein | 2.22g | 12% | |
| Vitamin C | 1.6mg | 7% | |
| Iron | 1mg | 16% | |
| Calcium | 13mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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