Italian Goat Cheese Polenta
|Unsalted butter||2 Tablespoon|
|Finely chopped garlic||1⁄2 Cup (8 tbs)|
|Finely chopped garlic||1 Teaspoon|
|Finely ground cornmeal||1 Cup (16 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Low fat buttermilk||1 Cup (16 tbs)|
|Frozen corn||1 Cup (16 tbs)|
|Parmesan reggiano cheese||1⁄2 Cup (8 tbs), grated|
|Goat cheese||5 Ounce (Any Variety)|
Heat butter and add onions. Saute until light brown.
Add garlic and stir.
Add cornmeal and chicken stock. Stir constantly.
Bring it to boil. Reduce the heat.
Keep stirring and scraping sides and bottom.
Add more chicken stock if needed.
Consistency of polenta should be like that of mashed potatoes.
Stir the mixture for about 10 minutes and then add buttermilk.
Blend corn and eggs until smooth. Add this mixture to polenta and stir.
Now add nutmeg, parmesan and goat cheese.
Cook for a couple of minutes and serve.
For more information please visit: http://www.musclemealsonline.com/
Calories 590 Calories from Fat 257
% Daily Value*
Total Fat 29 g44.9%
Saturated Fat 16.1 g80.4%
Trans Fat 0 g
Cholesterol 171.2 mg57.1%
Sodium 648.4 mg27%
Total Carbohydrates 57 g18.9%
Dietary Fiber 4.4 g17.7%
Sugars 4.8 g
Protein 28 g55%
Vitamin A 21.6% Vitamin C 10.7%
Calcium 52.4% Iron 18.7%
*Based on a 2000 Calorie diet