Cheesy Broiled Polenta | Cook For Your Life
broiled, polenta, peas, cheddar- anti-cancer recipes- cook for your life

Cheesy Broiled Polenta

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

This Cheesy Broiled Polenta is real comfort food and one of our founder Ann’s favorites, who shares: “I was working in fashion; one January I had to spend 3 weeks overseeing a collection that...


Ingredients

 

  • 3½ cups water
  • 1 teaspoon salt
  • 1 cup polenta or cornmeal
  • ½ cup sharp white Cheddar, 1 tablespoon reserved
  • ¼ cup freshly grated Parmesan cheese, 2 tablespoons reserved
  • 1 cup peas (optional)
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Nutrition Facts

Calories

185 cals

Fat

6 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

25 g

Sugar

2 g

Fiber

2 g

Protein

8 g

Sodium

479 mg

Directions

  1. In a stockpot, bring the water and salt to a boil. Gradually stir in the polenta and reduce heat to medium-low. Simmer and stir the polenta frequently for 10-15 minutes or until the polenta is very thick. Turn off the heat and stir in the cheese.
  2. Transfer the polenta to a lightly oiled 8-inch round or square baking pan. Top with the peas, if using, and lightly press them down into the polenta. Let cool for at least 30 minutes.
  3. Preheat the broiler. Broil the polenta for 5 minutes. Let cool slightly then cut into wedges and serve warm or at room temperature.

Chef Tips

Using quick-cook polenta works wonderfully here — there’s no shame in it and a lot less arm work. You can also eat polenta soft, like porridge. If you want to try it that way, don’t let it sit, just keep stirring until you’re ready to eat it. And you can stir in any melty cheese you like. Fontina and polenta are a classic combo. If you’re on a bland diet, perhaps leave out the peas since they’ll add extra fiber.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


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