Polenta Rustica - Italian, 10 pts

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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 "

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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