* Exported from MasterCook *
Polenta Rustica - Italian, 10 pts
Recipe By :Quick After Work Vegetarian Cookbook by Judy Ridgway
Serving Size : 4 Preparation Time :0:00
Categories : Quick Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fast cooking polenta -- or cornmeal
2 ounces Gorgonzola cheese -- diced
3 ounces Fontina cheese -- Taleggio, or Brie cheese with rind
removed, diced
1/4 cup butter
salt and freshly ground pepper to taste
Prepare polenta as directed on package, but don't make it too thick.
Stir in both cheeses. As soon as cheese has melted and blended with polenta,
stir in butter. Add salt and pepper to taste.
Makes 4 servings
Per serving: Cals 430 (52% fat); Total Fat 24g (sat fat 14g); Carbs 39g; Fiber
2g; Prot 1g; Chol 68mg; Sodium 611mg.
It is well worth looking for fast-cooking polenta or cornmeal because it really
is ready in minutes. There is no need to stand over it stirring as you have to
when using ordinary cornmeal. I first enjoyed polenta i the Val d'Aorta in
northwestern Italy, where it is the staple food flavored with the local Fontina
cheese. Taleggio cheese is used elsewhere in Italy. If you cannot find those
cheese, submitted Brie. Serve with and endive and fennel salad on the side.
Description:
"10 pts"
S(Formatted by Chupa Babi):
"06.10.08"
Copyright:
"1996"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 484 Calories; 23g Fat (42.9% calories
from fat); 15g Protein; 55g Carbohydrate; 7g Dietary Fiber; 68mg Cholesterol;
485mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
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