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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan over high heat, bring the vegetable broth and the water to a boil. | 2. Slowly pour the cornmeal into the hot liquid, wisking constantly. | 3. Stir in the salt. | 4. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes. | 5. Remove the polenta from the heat and stir in scallion. | 6. Polenta can be served soft, or poured into a baking pan to cool. | 7. Once cooled, polenta can then be cut into solid squares. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable broth	3	cups		487.08	78.96600000000001	17.8596	11.5128
water	1	cup		0.0	0.0	0.0	0.0
cornmeal	1	cup		441.64	93.8058	9.9064	4.3798
kosher salt	1	teaspoon		-	-	-	-
scallion	1		chopped	32.0	7.34	1.83	0.19
tomato sauce				-	-	-	-

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