Directions:
- Heat oil in large, heavy saucepan over medium low heat. Cook onion, stirring often, for 8 minutes or until translucent.
- Stir in milk, garlic and hot pepper sauce and bring to boil. Reduce heat to low.
- Add cornmeal in THREE additions, stirring in each until fully incorporated. Cook, stirring, for 15 minutes or until polenta is thick and slight crust forms on bottom of saucepan. Stir in pumpkin seeds, Parmesan, parsley, salt, pepper and nutmeg. Makes 4 servings.
- The Chef’s Table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.3 Kcal (847 kJ) | ||
| Calories from fat | 59.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 10% | |
|---|---|---|---|
| Cholesterol | 23.4mg | 8% | |
| Sodium | 214.83mg | 9% | |
| Potassium | 410mg | 9% | |
| Total Carbs | 22.54g | 8% | |
| Sugars | 9.03g | 36% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 13.01g | 26% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.8mg | 4% | |
| Calcium | 303.9mg | 30% | |
| Amount Per 100 g | |||
| Calories | 88.39 Kcal (370 kJ) | ||
| Calories from fat | 26.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 10% | |
|---|---|---|---|
| Cholesterol | 10.22mg | 8% | |
| Sodium | 93.87mg | 9% | |
| Potassium | 179.14mg | 9% | |
| Total Carbs | 9.85g | 8% | |
| Sugars | 3.94g | 36% | |
| Dietary Fiber | 0.73g | 7% | |
| Protein | 5.68g | 26% | |
| Vitamin C | 1.6mg | 6% | |
| Iron | 0.4mg | 4% | |
| Calcium | 132.8mg | 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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