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Paprika Polenta

Western.Chefs's picture
Ingredients
  Water 1 1⁄4 Liter (5 Cups)
  Salt To Taste
  Cornmeal 225 Gram (Polenta, 1 1/2 Cups)
  Grated parmesan 50 Gram (1/2 Cup)
  Paprika 1⁄2 Teaspoon
  Butter 50 Gram (1/4 Cup)
Directions

Put 1 cup of cold salted water in a bowl and stir in the cornmeal.
Bring 4 cups of water to a boil in a saucepan.
Stir in the cornmeal and cook for about 10 minutes, stirring frequently.
Pour the mixture into a loaf pan and set aside to cool.
When it is cool, chill in the refrigerator for hours.
Turn the polenta out and cut it into fairly thick slices.
Arrange the slices, overlapping in a buttered shallow casserole.
Sprinkle thecheese and paprika over the top.
Dot.with the butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Corn Meal
Interest: 
Everyday, Healthy
Cook Time: 
10 Minutes
Servings: 
4

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4.13125
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 349 Calories from Fat 138

% Daily Value*

Total Fat 16 g24.3%

Saturated Fat 8.9 g44.4%

Trans Fat 0 g

Cholesterol 37.9 mg12.6%

Sodium 309.3 mg12.9%

Total Carbohydrates 44 g14.7%

Dietary Fiber 4.3 g17.4%

Sugars 0.5 g

Protein 10 g19.1%

Vitamin A 14% Vitamin C 0.74%

Calcium 14.6% Iron 12.2%

*Based on a 2000 Calorie diet

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Paprika Polenta Recipe