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Ingredients
- 4 cups cold water
- 2 teaspoons kosher salt
- 1 1/2 cups coarsely ground yellow corn meal (polenta)
- 2 tablespoons butter, divided
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped sundried tomatoes
- 1/2 cup shredded mozzarella cheese
View Full Recipe at A Couple in the Kitchen
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1308g | |
| Calories 1362 | |
| Calories from Fat 403 | 30% |
| Total Fat 45.77g | 57% |
| Saturated Fat 25.51g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 5550mg | 231% |
| Potassium 455mg | 13% |
| Total Carbs 191.97g | 51% |
| Dietary Fiber 9.5g | 32% |
| Sugars 4.54g | 3% |
| Protein 41.82g | 67% |
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%20Let's%20start%20by%20saying%20that%20we've%20both%20under%20some%20stress%20lately.%20That%20means%20we%20wanted%20needed%20some%20comfort%20food.%20For%20Amy,%20that%20usually%20means%20meat,%20but%20it's%20Meatless%20Monday,%20and%20we're%20stickin'%20to%20that%20resolution%20(since%20it's%20still%20January...)!%20So,%20we%20turned%20to%20cheese%20as%20a%20key%20ingredient%20in%20tonight's%20meatless%20meal.%3C/p%3E%3Cp%3ECheese%20definitely%20falls%20under%20the%20%22comfort%20food%22%20category%20in%20our%20world,%20and%20since%20Amy%20spent%20some%20fun%20years%20in%20New%20Orleans,%20so%20do%20grits.%20(For%20a%20great%20explanation%20of%20the%20difference%20between%20polenta%20and%20grits,%20go%20HERE).%20In%20this%20cooked-on-the-stovetop-then-baked%20dish,%20we%20use%20parmesan%20and%20mozzarella%20to%20give%20our%20polenta%20a%20boost%20of%20flavor%20and%20extra%20gooey%20creaminess.%20A%20handful%20of%20chopped%20sundried%20tomatoes%20not%20only%20offer%20the%20dish%20some%20color%20and%20nice%20concentrated%20tomato%20taste,%20but%20enhance%20the%20saltiness%20of%20the%20parmesan.%20Next%20time,%20we'd%20put%20in%20more%20parmesan%20and%20add%20some%20chopped%20fresh%20herbs%20to%20the%20mix,%20perhaps%20basil%20or%20rosemary.%20We%20enjoyed%20this%20hot%20out%20of%20the%20cast%20iron%20pan%20with%20a%20side%20salad%20for%20dinner,%20yet%20we%20also%20grabbed%20a%20wedge%20out%20of%20the%20fridge%20and%20loved%20it%20at%20room%20temperature%20as%20a%20just-before-school-starts%20morning%20snack.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EPreheat%20oven%20to%20350.%20Pour%20the%20water%20into%20a%20medium%20pot%20and%20add%20salt%20to%20it.%20Whisk%20the%20polenta%20into%20the%20cold%20water,%20then%20turn%20the%20heat%20on%20to%20medium.%20Bring%20to%20a%20boil%20and%20cook,%20stirring%20constantly,%20until%20the%20polenta%20has%20absorbed%20most%20of%20the%20water%20and%20has%20the%20consistency%20of%20grits.%20Lower%20heat%20and%20continue%20to%20cook,%20stirring%20still,%20for%20another%203-5%20minutes.%20Turn%20off%20the%20heat,%20then%20add%201%20tablespoon%20of%20butter%20and%20all%20of%20the%20parmesan%20cheese,%20as%20well%20as%20the%20sundried%20tomatoes,%20stirring%20until%20the%20butter%20melts%20and%20tomatoes%20are%20evenly%20distributed.%20Grease%20a%20cast-iron%20skillet%20with%20the%20other%20tablespoon%20of%20butter%20and%20spread%20the%20polenta%20into%20it%20evenly.%20Top%20the%20polenta%20with%20the%20mozzarella%20cheese.%20Place%20in%20the%20oven%20and%20bake%20at%20350%20for%2035%20minutes.%20Allow%20to%20cool%20five%20minutes%20before%20slicing%20and%20serving.%3C/p%3E){kind=link}