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Polenta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.8273
Energy (kCal)1139.78
Carbohydrates (g)199.3971
Total fats (g)30.3596
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First, pour the cornmeal and 2 cups of the cold water into a large bowl. Whisk it so there are no lumps. | 2. Next, pour the remaining 4 cups of water and the salt into a pot, and bring to a boil. | 3. Now, gradually stir in the cornmeal and cold water mixture. | 4. Let the cornmeal and water simmer gently. Stir frequently, so there's no sticking. It will take about 30 minutes until it's very thick. | 5. At the end, mix in the butter. | 6. Butter a bowl for the polenta to cool. The polenta will take shape of the bowl after sitting for about 10 minutes. | 7. Once it's set, invert the polenta onto a flat plate. You can cut it into thick slices and top with tomato sauce and grated cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 6 cups 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    cornmeal 2 cups 883.28 187.6116 19.8128 8.7596
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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