POLENTA****Creamy Instant Polenta or Grits

By

This was great and it literally took 2 minutes - good go to recipe when you want quick polenta/grits to serve with something. I had it with braised rapini and could have made a meal out of just the two of those.
22/04/16 - Mexican version with roasted poblanos - vvg - served with my Shrimp with Chorizo.

View complete recipe

  • 2

Ingredients

  • 3 tablespoons instant white or yellow polenta
  • pinch of salt
  • 1/3 cup each milk and chicken broth
  • 20 grams room temperature mascarpone OR
  • 1 tablespoon whipping cream
  • 1 tbsp. unsalted butter
  • 30 grams finely grated parmigiano reggiano OR 4 Cheese Italiano blend OR
  • 30 grams shredded Tex-Mex blend
  • pinch of freshly grated nutmeg (for Italian version)
  • 1 minced, roasted poblano pepper or equivalent amount of canned green chilies (for mexican version)
  • salt and pepper to taste

Preparation

Step 1

* Bring the water and salt to a rolling boil and slowly whisk in the polenta.

* Stir constantly for one minute with a rubber spoon, then remove from the heat. Stir in the remaining ingredients until melted, then serve.

Nutrition Facts - 2 Servings

Calories 234.7
Total Fat 13.6 g
Saturated Fat 8.6 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.7 g
Cholesterol 41.4 mg
Sodium 225.8 mg
Potassium 60.5 mg
Total Carbohydrate 20.0 g
Dietary Fiber 0.8 g
Sugars 2.5 g
Protein 8.5 g

View complete recipe