This easy polenta takes only a few minutes of stirring before it’s left to cook on its own to creamy perfection. If you have leftovers, chill them overnight in a greased pan, slice into slabs, brush with canola oil and broil until both sides begin to crisp. Serve as a side dish at supper or for breakfast with maple syrup or honey.
– Servings: 8
– Preparation time: 5 Minutes
– Cooking time: 45 Minutes
Nutrition per serving: 74 calories; 1 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 16 g carbohydrates; 2 g protein; 1 g fiber; 303 mg sodium; 60 mg potassium.
- 1 1/3 cups cornmeal
- 6 cups cold water
- 1 teaspoon salt
- Combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour.
- Remove from the heat, cover and let stand for 10 minutes before serving.