Directions:
- Preheat oven to 350.
- Grease a 3-qt. non-stick ovenproof skillet.
- Pour in the cornmeal, milk, and chicken broth and stir with a fork until blended. (The mixture will separate and take more than half the cooking time to come together). NOTE: Do not use instant polenta. Also, try to avoid using very fine cornmeal - it does not come out as well.
- Bake uncovered for 40 minutes. Stir the polenta once, taste, add salt if needed, and bake for another 10 minutes. NOTE: Do not add too much salt - adding parmesan cheese later will make it more salty.
- Remove from the oven and let the polenta rest in the pan for 5 minutes. Stir in butter, cheese, and chives and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.18 Kcal (641 kJ) | ||
| Calories from fat | 53.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.92g | 9% | |
|---|---|---|---|
| Cholesterol | 15.79mg | 5% | |
| Sodium | 806.46mg | 34% | |
| Potassium | 271.49mg | 6% | |
| Total Carbs | 16.67g | 6% | |
| Sugars | 4.87g | 19% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 7.4g | 15% | |
| Vitamin C | 7mg | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 230.7mg | 23% | |
| Amount Per 100 g | |||
| Calories | 72.82 Kcal (305 kJ) | ||
| Calories from fat | 25.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 9% | |
|---|---|---|---|
| Cholesterol | 7.51mg | 5% | |
| Sodium | 383.4mg | 34% | |
| Potassium | 129.07mg | 6% | |
| Total Carbs | 7.93g | 6% | |
| Sugars | 2.31g | 19% | |
| Dietary Fiber | 0.53g | 4% | |
| Protein | 3.52g | 15% | |
| Vitamin C | 3.3mg | 12% | |
| Iron | 0.3mg | 3% | |
| Calcium | 109.7mg | 23% | |
* 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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