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Baked Polenta With Garlic

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)58.7668
Energy (kCal)600.8755
Carbohydrates (g)41.885
Total fats (g)21.2819
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F. | 2. Butter (or use a cooking spray like Pam) a 2 quart soufflé dish. | 3. Bring first 6 ingredients to boil in a large, heavy saucepan. | 4. Gradually add cornmeal, whisking until smooth. | 5. Reduce heat to low; cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 12 minutes. | 6. Remove from heat and stir in 6 tablespoons Parmesan cheese, season with pepper, if desired. | 7. Transfer to prepared baking dish. | 8. Sprinkle 2 tablespoons Parmesan cheese over polenta. | 9. (Can be made 1 day ahead). | 10. Cool, cover and chill. | 11. Bake polenta until heated through and golden on top, about 30 minutes. | 12. Serve polenta warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 2 3/4 cups canned low sodium 214.83 5.1975 30.6306 7.2072
    water 2 cups 0.0 0.0 0.0 0.0
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    rosemary 1 1/2 1/2 chopped 1.3755 0.2173 0.0348 0.0615
    salt 1/2 teaspoon - - - -
    polenta 1 1/2 1/2 - - - -
    parmesan cheese 8 tablespoons grated 148.0 16.0 16.0 2.0

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



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