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Polenta

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Polenta
  • Prep 10 min
  • Total 30 min
  • Servings 8
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Served any time of day, this 30-minute polenta can be stirred up in a flash.
Updated May 16, 2005

Ingredients

  • 1 cup yellow cornmeal
  • 3/4 cup water
  • 3 1/4 cups boiling water
  • 1 1/2 teaspoons salt

Steps

  • 1
    Mix cornmeal and 3/4 cup water in 2-quart saucepan. Stir in 3 1/4 cups boiling water and the salt. Cook, stirring constantly, until mixture thickens and boils; reduce heat to low.
  • 2
    Cover and simmer about 10 minutes; stirring occasionally, until very thick; remove from heat. Stir until smooth.

Tips from the Betty Crocker Kitchens

  • tip 1
    Also known as “cornmeal mush,” polenta is everyday fare in northern Italy. It’s served for breakfast, as a side dish or as a base for main dishes such as spaghetti sauce.
  • tip 2
    For a perky little flavor, add 3/4 cup chopped sun-dried tomatoes with the boiling water.

Nutrition

60 Calories, 0g Total Fat, 1 g Protein, 13 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
440 mg
Potassium
30 mg
Total Carbohydrate
13 g
Dietary Fiber
1 g
Protein
1 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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