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- Serves 4-6
- Serving size: ¼ of recipe
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Also known as mush, or gruel, this grain dish was once considered peasant food, but it has enjoyed a popular resurgence in today’s culinary world. It can be served soft and creamy, or allowed to set and be cut and used in any number of dishes.
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By Del Sroufe,
Ingredients
- 1½ cups coarse cornmeal
- ¾ teaspoon salt, or to taste
Instructions
- Bring 5 cups of water to a boil in a large saucepan.
- Whisk in the cornmeal, a little at a time.
- Cook, stirring often, until the mixture is thick and creamy, about 30 minutes.
- Season with salt and serve, or pour the polenta into a pan and refrigerate until set, about 1 hour.
Nutritional Information:
Per serving (¼ of recipe): 166 calories, 35 g carbohydrates, 3.7 g protein, 1.6 g total fat, 0.2 g saturated fat, 0 g cholesterol, 161 mg sodium, 3.3 g fiber, 0.3 g sugar
Note: Nutritional information is provided as an estimate only.
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