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    You are in: Home / Recipes / Almost Stir-Free Creamy Parmesan Polenta Recipe
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    Almost Stir-Free Creamy Parmesan Polenta

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Raquel Grinnell's Note:

    From America's Test Kitchen; posted here so as not to lose. The baking soda helps break down the cornmeal, and covering the pot on low keeps the stirring to a minimum.

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    Ingredients:

    Serves: 6-8

    Yield:

    pot

    Units: US | Metric

    Directions:

    1. 1
      Bring water to boil in heavy-bottomed 4-quart saucepan over medium-high heat. Stir in salt and baking soda. Slowly pour cornmeal into water in steady stream, while stirring back and forth with wooden spoon or rubber spatula. Bring mixture to boil, stirring constantly, about 1 minute. Reduce heat to lowest possible setting and cover.
    2. 2
      After 5 minutes, whisk polenta to smooth out any lumps that may have formed, about 15 seconds. (Make sure to scrape down sides and bottom of pan.) Cover and continue to cook, without stirring, until grains of polenta are tender but slightly al dente, about 25 minutes longer. (Polenta should be loose and barely hold its shape but will continue to thicken as it cools.).
    3. 3
      Remove from heat, stir in butter and Parmesan, and season to taste with black pepper. Let stand, covered, 5 minutes. Serve, passing Parmesan separately.

    Ratings & Reviews:

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    Nutritional Facts for Almost Stir-Free Creamy Parmesan Polenta

    Serving Size: 1 (264 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 225.9
     
    Calories from Fat 93
    41%
    Total Fat 10.3 g
    15%
    Saturated Fat 5.8 g
    29%
    Cholesterol 26.8 mg
    8%
    Sodium 901.5 mg
    37%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 2.2 g
    8%
    Sugars 0.3 g
    1%
    Protein 9.8 g
    19%

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