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Ingredients
- 2 c. chicken stock
- 1 x clove garlic, finely minced
- 1/2 c. yellow cornmeal
- 2 Tbsp. butter
- 1/4 c. cheddar cheese, shredded
- 6 Tbsp. Parmesan cheese, grated
- 2 Tbsp. butter, melted
Directions
- In a large saucepan, combine the stock and garlic and bring to boil.
- Slowly add in the cornmeal, stirring constantly. Reduce heat to a gentle boil and cook, stirring constantly, for 4 to 5 min, or possibly till the mix becomes thick and pulls away from the sides of the saucepan. Stir in the butter, cheddar cheese, and 4 Tbsp. of the Parmesan cheese and mix together well.
- Pour the mix into a greased 9 x 5-inch loaf pan and let cold. Cover and refrigerateovernight.
- Preheat oven to 350 F. Remove the chilled polenta from the pan and cut into 3 3/4inch thick slices. Place overlapping slices in a greased, shallow casserole dish and drizzle the butter over the top. Sprinkle with the remaining Parmesan cheese and bake, uncovered, for 30 min. Serve immediately.
- YIELD: 6 TO 8 SERVINGS
- THE GINGERBREAD MANSION
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 670g | |
| Calories 981 | |
| Calories from Fat 579 | 59% |
| Total Fat 65.92g | 82% |
| Saturated Fat 40.62g | 162% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 1715mg | 71% |
| Potassium 589mg | 17% |
| Total Carbs 67.29g | 18% |
| Dietary Fiber 5.1g | 17% |
| Sugars 1.8g | 1% |
| Protein 29.72g | 48% |
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