HERBED CHEESE POLENTA

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Herbed Cheese Polenta image

This is a Giada De Laurentiis recipe, from her family dinners cookbook. My friend Traci made this and I was fortunate to get the left-overs and it was scrumptious! She served it with Recipe #188049, a perfect combo!

Provided by HeidiSue

Categories     Corn

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 10

9 cups water
1 tablespoon salt
2 1/2 cups yellow cornmeal or 2 1/2 cups polenta
1 1/2 cups freshly grated parmesan cheese
1 1/2 cups whole milk
3/4 cup unsalted butter (cut into pieces)
1/3 cup flat leaf parsley, chopped
1 tablespoon fresh rosemary, finely chopped
2 tablespoons fresh thyme, chopped
3/4 teaspoon fresh ground black pepper

Steps:

  • Bring water to a boil in a large, heavy pot.
  • Add the salt.
  • Gradually whisk in the cornmeal.
  • reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes.
  • Remove from heat.
  • Add the cheese, milk butter, herbs and pepper.
  • Stir until the butter and cheese melt.
  • Transfer the polenta to a bowl and serve.

Nutrition Facts : Calories 401.1, Fat 25.5, SaturatedFat 15.2, Cholesterol 66.8, Sodium 1199.7, Carbohydrate 32.6, Fiber 3, Sugar 2.9, Protein 12.1

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