|
|
Basic Polenta
|
 |
|
Authored By: Polly Pitchford, Full Spectrum Health™
|
|
This is great for breakfast, pan-fried in a little oil and served with maple syrup.
|
 |
|
Diet Types: Vegan, Vegetarian, Wheat Free
|
|
|
Ingredients:
1 cup "high lysine" cornmeal2 1/2 - 3 cups water or Vegetable Stock1 teaspoon salt2 teaspoons canola oil
|
|
|
Serves: 4
|
|
|
Cooking Time: 30 minutes - one hour |
|
| Instructions: |
| Preheat oven to 350. In a heavy pot, dissolve the cornmeal in the cold water. Add the salt and bring to a boil over high heat, stirring constantly. The cornmeal will thicken as it cooks.
When it has thickened, turn heat to medium, cover, and cook for 25 minutes, stirring frequently. Add more water if it becomes too thick to stir. Halfway through cooking time, add oil.
Spoon mixture into a lightly oiled pie plate or loaf pan and bake, covered, for 30 minutes. Cool and slice.
|
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
|
| Amount Per Serving |
|
Calories 147
Calories from Fat 26
|
|
|
% Daily Value*
|
| | Total Fat 3g | 4% | | | Saturated Fat 0g | 1% | | | Mono Fat 2g | | | | Poly Fat 1g | | | | Sodium 587mg | 24% | | | Total Carbs 27g | 9% | | | Dietary Fiber 3g | 10% | | | Protein 3g | | | | Iron | 9% | | | Calcium | 0% | | | Vitamin E | 3% | | | Vitamin A | 1% | | | Vitamin B-6 | 5% | | | Pantothenic acid | 1% | | | Niacin | 8% | | | Riboflavin | 6% | | | Thiamin | 13% | | | Folate | 16% | | | Selenium | 5% | | | Zinc | 2% | | | Potassium | 2% | | | Phosphorus | 3% | | | Magnesium | 4% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
