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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In small bowl, combine cheeses and basil; set aside. In a saucepan, bring water to a boil. In another bowl, stir together cornmeal, cold water and salt; mix well. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to a boil. Reduce heat to low; cook until very thick, stirring occasionally. | 2. Pour a third of the mixture into a greased 9x5x3 inch loaf pan. Sprinkle with a third of the cheese mixture. Repeat layers, finishing with a layer of cheese. Cool for 1 hour; cover and chill overnight or for at least 6 hours. Cut polenta into slices; broil until toasted and browned. Top with pecans. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fontina cheese	1 1/2	cups	shredded	770.22	3.069	50.688	61.6572
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
basil	2	tablespoons	minced	1.219	0.1404	0.16699999999999998	0.0339
water	2 1/2	cups		0.0	0.0	0.0	0.0
yellow cornmeal	1	cup		407.48	85.7416	10.1016	4.148
cold water	1	cup		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pecan	1/2	cup	toasted chopped	143.1733	26.831999999999997	2.9467	3.016

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