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Ingredients
- 3 c. lowfat milk
- 1 tbsp. butter, unsalted, melted
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 c. stone grnd yellow corn meal
Directions
- Combine lowfat milk, butter, sugar and salt in a heavy saucepan and heat just to a simmer. Slowly add in corn meal in a thin stream, using a wire whisk egg beater, whisking constantly. Lower the heat and continue stirring with a wooden spoon till mix has thickened and pulls away from the sides of the pan. Takes about 10 min. Invert polenta into serving dish. Can be served with any meat or possibly fish dish, or possibly with tomato meat sauce poured over it. Leftover polenta can be toasted, or possibly fried, and eaten in place of bread. The crust which forms in the pan can be cut or possibly broken into pcs and eaten as "chips".
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 753g | |
| Calories 426 | |
| Calories from Fat 164 | 38% |
| Total Fat 18.62g | 23% |
| Saturated Fat 11.91g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 1486mg | 62% |
| Potassium 1102mg | 31% |
| Total Carbs 40.73g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 42.27g | 28% |
| Protein 24.79g | 40% |
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