A quick and simple side dish. Cheesy Polenta is made even better with Savory.
Water | 3 Cup (48 tbs) | |
Milk | 1 Cup (16 tbs) | |
Cornmeal | 3/4 Cup (12 tbs) | |
Cheese | 1 Cup (16 tbs) ((Parmesan and Gruyere)) | |
Salt | 1 Teaspoon | |
Pepper | To Taste | |
Savory | 1 Tablespoon , finely chopped | |
Tomato slices | 4 |
Instructions
1. Bring water and milk to a boil. Turn heat to medium-low. Add cornmeal, a bit at a time, whisking to combine. Whisk occasionally as it thickens, about 3-4 minutes.
2. Remove from heat and whisk in cheese, salt, pepper, and savory.
3. Pour into individual ramekins (or small oven proof bowls). Top with a slice of tomato, a bit more cheese, and a savory leaf.
4. Broil for 5-10 minutes, or until cheese is melted and tomato has softened. (I used a countertop convection oven. In the regular oven, keep the door open and an eye on it so it doesn’t burn – cooking time may be shorter.)
Notes
I served this with some Chicken Braised with Tomato and Red Wine, and some Fava Beans with Butter and Savory. It could also be served for breakfast, along with a fried egg and some whole wheat toast. If you don’t like cornmeal, substitute with mashed potatoes, then broil as directed. To re-heat, cover ramekins with foil let stand on the counter for about 15 minutes. Then set in the oven as it pre-heats to 350F. Bake for about 45 minutes, then uncover, top with a little more cheese, and bake 15 minutes more.
Serving size
Calories 302Calories from Fat 133
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 9 g45%
Trans Fat 0 g
Cholesterol
Sodium 746 mg31.08%
Total Carbohydrates 30 g10%
Dietary Fiber 4 g16%
Sugars 3 g
Protein 14 g28%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet