Directions:
- Bring the salt, pepper, and milk to a boil. Remove from the heat. Slowly whisk in the cornmeal until all is incorporated. Return to a low heat and cover, stir occasionally. Cook until the polenta is smooth and creamy. Fold in the cheese. Season with salt and pepper if needed. Fill a loaf pan with the polenta and allow to chill for 1 to 2 hours for Shrimp Etouffee. Reserve the other polenta poured into two loaf pans for the Polenta Pie.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.21 Kcal (2170 kJ) | ||
| Calories from fat | 39.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 7% | |
|---|---|---|---|
| Cholesterol | 5.08mg | 2% | |
| Sodium | 523.65mg | 22% | |
| Potassium | 337.05mg | 7% | |
| Total Carbs | 103.03g | 34% | |
| Sugars | 10.72g | 43% | |
| Dietary Fiber | 20.09g | 80% | |
| Protein | 14.86g | 30% | |
| Vitamin C | 4mg | 7% | |
| Iron | 4mg | 22% | |
| Calcium | 314.5mg | 31% | |
| Amount Per 100 g | |||
| Calories | 140.99 Kcal (590 kJ) | ||
| Calories from fat | 10.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 7% | |
|---|---|---|---|
| Cholesterol | 1.38mg | 2% | |
| Sodium | 142.47mg | 22% | |
| Potassium | 91.7mg | 7% | |
| Total Carbs | 28.03g | 34% | |
| Sugars | 2.92g | 43% | |
| Dietary Fiber | 5.47g | 80% | |
| Protein | 4.04g | 30% | |
| Vitamin C | 1.1mg | 7% | |
| Iron | 1.1mg | 22% | |
| Calcium | 85.6mg | 31% | |
* 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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