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ID
italianutama· 4 servings

≈84 kkal · P 17.5g · L 1g · KH 1.2g (per recipe, TKPI estimate)

Polenta Taragna

MBG-eligible

Polenta Taragna
Photo: Blessed Goodtimes, CC0 · wikimedia-commons

Ingredients

  • 2 cups cornmeal
  • 4 cups water
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup butter
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 cup grated Asiago cheese
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley

Instructions

  1. 1Bring water to a boil in a large pot.
  2. 2Gradually whisk in cornmeal, stirring constantly to prevent lumps.
  3. 3Reduce heat to low and cook, stirring frequently, for about 20 minutes or until polenta is thick and creamy.
  4. 4Stir in butter, garlic, heavy cream, milk, and Parmesan cheese until melted and smooth.
  5. 5Season with salt and pepper to taste.
  6. 6Fold in Pecorino Romano and Asiago cheeses.
  7. 7Garnish with chopped parsley.
  8. 8Serve warm.

Source: llm-generated