Directions:
- Gradually add cornmeal to the salted boiling water, stirring frequently so there are no lumps.
- When it comes to a boil reduce heat to medium, cook stirring frequently for 40 minutes.
- Stir in 5 oz of butter, 4oz grated parmesan and nutmeg.
- Pour polenta in an oven-proof pan cover with waxed paper and set aside to cool.
- Heat oven to 400°F.
- Dot with remaining butter and parmesan.
- Bake for 30 minutes until top is brown and crispy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 444.06 Kcal (1859 kJ) | ||
| Calories from fat | 274.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.5g | 47% | |
|---|---|---|---|
| Cholesterol | 79.2mg | 26% | |
| Sodium | 1159.93mg | 48% | |
| Potassium | 153.07mg | 3% | |
| Total Carbs | 32.28g | 11% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 2.86g | 11% | |
| Protein | 12.51g | 25% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.5mg | 8% | |
| Calcium | 303.1mg | 30% | |
| Amount Per 100 g | |||
| Calories | 108.44 Kcal (454 kJ) | ||
| Calories from fat | 67.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 47% | |
|---|---|---|---|
| Cholesterol | 19.34mg | 26% | |
| Sodium | 283.25mg | 48% | |
| Potassium | 37.38mg | 3% | |
| Total Carbs | 7.88g | 11% | |
| Sugars | 0.16g | 3% | |
| Dietary Fiber | 0.7g | 11% | |
| Protein | 3.05g | 25% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.4mg | 8% | |
| Calcium | 74mg | 30% | |
* 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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