Polenta with Cheese
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
|
|
| ¾ | cup |
water
cold |
|
| 3 ¼ | cups |
water
boiling |
|
| 2 | teaspoons |
salt
|
|
| 3 | teaspoons |
margarine
|
|
| 1 | cup |
Parmesan cheese
grated |
|
| ⅓ | cup |
swiss cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
|
|
| 177 | ml |
water
cold |
|
| 769 | ml |
water
boiling |
|
| 1E+1 | ml |
salt
|
|
| 15 | ml |
margarine
|
|
| 237 | ml |
Parmesan cheese
grated |
|
| 79 | ml |
swiss cheese
shredded |
|
Directions
Heat oven to 350℉ (180℃).
Grease 1½ quart casserole.
Mix cornmeal and ¾ cup cold water in 2-quart saucepan.
Stir in 3¼ cups boiling water and the salt.
Cook, stirring constantly, until mixture thickens and boils; reduce heat.
Cover and simmer 10 minutes, stirring occasionally; remove from heat.
Stir until smooth.
Spread one-third of the mixture in casserole.
Dot with 1 teaspoon of the margarine.
Sprinkle with ⅓ cup Parmesan cheese.
Repeat twice.
Sprinkle with Swiss cheese.
Bake uncovered 15 to 20 minutes or until hot and bubbly.
