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Creamy Oven-Roasted Polenta With Chives

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)88.115
Energy (kCal)1445.12
Carbohydrates (g)158.8444
Total fats (g)52.6662
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350. | 2. Grease a 3-qt. non-stick ovenproof skillet. | 3. Pour in the cornmeal, milk, and chicken broth and stir with a fork until blended. (The mixture will separate and take more than half the cooking time to come together). NOTE: Do not use instant polenta. Also, try to avoid using very fine cornmeal - it does not come out as well. | 4. Bake uncovered for 40 minutes. Stir the polenta once, taste, add salt if needed, and bake for another 10 minutes. NOTE: Do not add too much salt - adding parmesan cheese later will make it more salty. | 5. Remove from the oven and let the polenta rest in the pan for 5 minutes. Stir in butter, cheese, and chives and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cornmeal 1 cup stone-ground 441.64 93.8058 9.9064 4.3798
    chicken broth 3 cups 234.36 5.67 33.4152 7.8624
    milk 3 cups 446.52 34.9896 23.058000000000003 23.9364
    salt 1 teaspoon - - - -
    chive 1/4 cup chopped 3.6 0.522 0.3924 0.0876
    parmesan cheese 1/2 cup 148.0 16.0 16.0 2.0
    butter 2 tablespoons 171.0 7.857 5.343 14.4

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



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