Polenta with Ricotta and Herbs
Preparation and cooking time: 15 minutes if using quick-cooking polenta
Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency. It can be adjusted at the end, before serving. This should be quite thin, more like grits than mashed potatoes.
Ingredients:
- 1 cup chicken stock plus 1 - 2 tbs more, 250gr, 9oz
- 1/4 cup polenta, 45gr, 1.5oz
- 1/4 cup (2oz, 60ml) ricotta cheese, 67gr, 2.36oz
- 1/4 cup (1oz, 30gr) shredded Cheddar, 30gr, 1oz
- 1 tsp dried oregano
- 1 tsp dried chives
Instructions:
- Heat stock and herbs in a small sauce pan over medium heat.
- When stock is simmering slowly pour in polenta, whisking constantly.
- Cook, stirring, about 5 minutes or until done.
- Add cheeses and as much extra stock as needed to thin.
- Cover and let sit 5 minutes. Serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
