Comforting, smooth and creamy with cheese, this makes a stick-to-your-ribs vegetarian meal to serve with a crisp salad.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March, 2002
Ingredients
Method
In saucepan, heat stock, milk, oregano, salt and basil over medium-high heat until bubbles form around edge. Gradually whisk in cornmeal until thickened.Reduce heat to low; cook, stirring often, until polenta is thick enough to mound on spoon, about 10 minutes. Stir in Parmesan cheese. Pour into shallow bowls; sprinkle with Edam cheese.
Nutritional facts Per serving: about
- Sodium 104 mg
- Protein 16 g
- Calories 309.0
- Total fat 10 g
- Cholesterol 31 mg
- Saturated fat 6 g
- Total carbohydrate 38 g
%RDI
- Iron 5.0
- Folate 10.0
- Calcium 38.0
- Vitamin A 15.0
- Vitamin C 2.0
