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Kansas City Star May 21, 2014

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Polenta 0 Picture


  • 1 cup milk
  • 1 cup water
  • 1/2 t. Kosher salt
  • 1/2 cup polenta
  • 2 T. extra virgin olive oil



Step 1

In saucepan over medium heat, bring milk, water and salt to a boil. Slowly whisk in the polenta. Turn heat to low and continue whisking for 5 minutes or until polenta is smooth and creamy.

Spread the polenta on a sheet pan and refrigerate. After it sets, cut polenta into desired shape.

Heat oil in pan and saute until golden just before serving.

Per serving: 143 calories; 5 grams fat; 20 grams carbs; 2 grams figer; 3 grams protein


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