Soft Polenta


Food.com
75 mins (prep 70, cooking 5)
7 ingredients
4-6 servings
This is the "traditional method" based on a recipe by Michele Anna Jordan from her book, Polenta. She says, "This is the classic and most common technique for cooking polenta, and the one that should be used for larger quantities. The amounts can easily be increased to make larger quantities for a crowd." This recipe can also be used as the first step in making firm polenta.

Categories:  low-protein , side-dish , low-cholesterol , pasta,-rice-and-grains , low-calorie , european , italian , <-4-hours , low-carb , low-in... , time-to-make ,
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Ingredients

Nutrition

Serving Size (370.57 g)
Servings 4
Amount per Serving
Calories 79.53 Calories from Fat 81.0
% Daily Value *
Total Fat 9.0g 55.37%
Saturated Fat 5.7g 113.96%
Trans Fat 0.36g %
Cholesterol 23.85mg 31.8%
Sodium 1518.6mg 253.1%
Total Carbohydrate 0.01g 0.01%
Dietary Fiber 0.0 g 0.0%
Sugars 0.01 g %
Protein 0.09g 0.75%
Vitamin A 277.2IU% Vitamin C 0.0mg%
Calcium 14.2mg% Iron 0.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
polenta, fresh ground black pepper, parmigiano-reggiano cheese
 

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