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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease a 9 inch square pan. | 2. In a large saucepan, cook onion in 6 tablespoons butter until tender. | 3. Add milk and bring to a boil over medium high heat. | 4. Meanwhile in a small bowl, combine the cornmeal and water, mixing well. | 5. With a fork, stir cornmeal mixture into boiling milk mixture. | 6. Reduce heat to medium and cook stirring constantly until mixture is very thick, about 15 minutes. | 7. Remove from heat. | 8. Stir in parmesan and salt. | 9. Spread mixture in greased pan. | 10. Let stand until cool. | 11. Refrigerate 1 to 2 hours or freeze 30 minutes until firm. | 12. Heat grill. | 13. Cut polenta into 9 squares. | 14. Gently remove from pan. | 15. Brush tops and bottoms with melted butter or oil. | 16. Place over medium heat 4-6 inches from coals. | 17. Cook 10 to 15 minutes until hot and brown, turning once. | 18. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
cornmeal	1	cup		441.64	93.8058	9.9064	4.3798
water	1	cup		0.0	0.0	0.0	0.0
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
salt	1/2	teaspoon		-	-	-	-
margarine	2	tablespoons	melted	202.75799999999998	0.2538	0.2538	22.701

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