2 cups whole milk
2 cups chicken broth
1 1/2 teaspoons kosher salt
1 cup polenta or 1 cup coarse-ground yellow cornmeal
1/2 teaspoon fresh ground black pepper
4 tablespoons unsalted butter (1/2 stick)
1/4 lb sharp white cheddar cheese, shredded
1/4 cup grated parmesan cheese
1 tablespoon chopped herbs (optional)
Cheesy polenta is a cheesy take on an Italian classic. Polenta comes in two varieties, a porridge-like hot polenta and a loaf of congealed polenta. You can use either coarse or finely ground cereals to achieve your desired texture. While this dish is typically considered Italian, it is also quite popular in France, Switzerland, and even Romania. In this recipe we are using cornmeal, however, it can also be made with buckwheat.
Cornmeal is a great source of carbohydrates. Carbohydrates are a source of energy, fueling you up for heavy activity. The fiber content of cornmeal is great for satisfying hunger and sustaining you for long periods of time. The fiber also prevents constipation by softening your stool. As a source of phosphorus, cornmeal will also keep your enzyme functions in optimal shape. This phosphorus also helps build cell membrane and bone mineral tissues.
Calories from Fat 128
Total Fat 14.2 g
Saturated Fat 8.5 g
Cholesterol 39 mg
Sodium 682.1 mg
Total Carbohydrate 15.3 g
Dietary Fiber 1.1 g
Sugars 3.5 g
Protein 9.2 g
How to Make Cheesy Polenta
Corn originates in North America and was not used in Europe until after the discovery of the new world.