Polenta with Olive Oil and Thyme |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 6-1/2 cups (about) water | 1-1/2 cups plenta (coarse cornmeal; also known as corn grits) | 1 teaspoon salt |
| 1 tablespoon chopped fresh thyme | 1 tablespoon olive oil | 1/2 cup (packed) freshly grated Parmesan cheese |
| 1 | Bring 5 cups water to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta and salt. Return to boil, whisking occasionally. Reduce heat to low and simmer until polenta is tender and mixture is very thick, whisking occasionally and adding more water by 1/2 cupfuls when mixture looks dry, about 30 minutes total. Mix in thyme and olive oil, then cheese. Season to taste with pepper and serve. |