This aromatic polenta is a wonderful, tasty addition to meals!
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Units: US | Metric
- 1In a large, heavy saucepan, bring the water to a boil and add the salt.
- 2Gradually and slowly stir in the uncooked polenta (make sure to keep stirring to keep lumps from forming).
- 3Reduce the heat to low and cook, stirring frequently, for 25 to 30 minutes; the polenta is done when, while stirring, it pulls away from the side of the saucepan.
- 4Stir the melted butter, toasted pine nuts, basil, garlic, and Parmesan into the cooked polenta, then spread mixture into a buttered 8-inch square or 10-inch round pan or dish.
- 5Let cool for at least an hour (you can make it in the morning, put it in the fridge, and it'll be ready for dinner).
- 6To serve, slice polenta into wedges and brush with olive oil; sauté in butter until warmed through or grill over medium hot coals until lightly browned.
- 7Serve with salsa cruda.
- 8Adapted from a recipe posted to Gail's Recipe Swap by Beryl, who got it from the "Vegetables on the Grill" cookbook by Kelly McCune.
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Nutritional Facts for Basil and Pine Nut Polenta
Serving Size: 1 (210 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 170.7
- Calories from Fat 93
- Total Fat 10.4 g
- Saturated Fat 3.3 g
- Cholesterol 12.3 mg
- Sodium 464.0 mg
- Total Carbohydrate 17.1 g
- Dietary Fiber 1.8 g
- Sugars 0.4 g
- Protein 3.7 g