POLENTA Recipe

Summary

Vegetarian

Ingredients

 Corn1 Cup (16 tbs), finely ground
 Water/Stock3 Cup (48 tbs)
 Tomato sauce1⁄2 Cup (8 tbs)
 Grated cheese4 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 718 Calories from Fat 197

% Daily Value*

Total Fat 23 g34.9%

Saturated Fat 11.2 g55.8%

Trans Fat 0 g

Cholesterol 52.8 mg

Sodium 969.9 mg40.4%

Total Carbohydrates 96 g32%

Dietary Fiber 10 g39.9%

Sugars 7.5 g

Protein 35 g70.4%

Vitamin A 22.9% Vitamin C 26.2%

Calcium 69% Iron 25%

*Based on a 2000 Calorie diet

Directions

Polenta is made from finely ground corn, and makes a nourishing and satisfying meal when greens are in short supply.
One pound of meal will serve 6 people.
Use in the proportion of 1 cup meal to about 3 cups water or stock.
Mix meal with sufficient water to make a paste, then pour into a pan with boiling, salted water or stock.
Cook gently for 45 minutes, When ready it will be the con- sistency of thick puree.
Pour, on to a platter in a 3/8 inch layer.
Make a thick tomato sauce and pour over the meal and top with grated cheese.
Serve in slices.
If any Polenta is left over, it is grilled in squares to reheat, browning only the undersides.
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