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Paprika Polenta Recipe
|Water||1 1⁄4 Liter (5 Cups)|
|Cornmeal||225 Gram (Polenta, 1 1/2 Cups)|
|Grated parmesan||50 Gram (1/2 Cup)|
|Butter||50 Gram (1/4 Cup)|
Calories 349 Calories from Fat 138
% Daily Value*
Total Fat 16 g24.3%
Saturated Fat 8.9 g44.4%
Trans Fat 0 g
Cholesterol 37.9 mg
Sodium 309.3 mg12.9%
Total Carbohydrates 44 g14.7%
Dietary Fiber 4.3 g17.4%
Sugars 0.5 g
Protein 10 g19.1%
Vitamin A 14% Vitamin C 0.74%
Calcium 14.6% Iron 12.2%
*Based on a 2000 Calorie diet
Bring 4 cups of water to a boil in a saucepan.
Stir in the cornmeal and cook for about 10 minutes, stirring frequently.
Pour the mixture into a loaf pan and set aside to cool.
When it is cool, chill in the refrigerator for hours.
Turn the polenta out and cut it into fairly thick slices.
Arrange the slices, overlapping in a buttered shallow casserole.
Sprinkle thecheese and paprika over the top.
Dot.with the butter.