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CREAMY PARMESAN POLENTA
from "Real Simple® magazine"

Resist the urge to stop stirring the polenta midway or lumps will inevitably appear. And once they show up, they're there to stay.

Hands-on time: 5 minutes
Total time: 10 minutes (includes cooling)

Makes 4 servings
INGREDIENTS (CLICK TO BUY)

1 tablespoon kosher salt
1 cup instant polenta
1/2 cup (2 ounces) grated Parmesan
4 tablespoons unsalted butter

Print recipe
PREPARATION

Bring 4 cups of water and the salt to a boil in a saucepan. Stirring constantly, slowly add the polenta. Cook, still stirring constantly, until the polenta thickens, about 3 minutes. Remove from heat and stir in the Parmesan and butter. Cover and set aside until the butter melts, about 2 minutes. Stir again before serving.

NUTRITION PER SERVING
CALORIES 516 (41% from fat); FAT 24g (sat 12g); PROTEIN 14g; CHOLESTEROL 63mg; SODIUM 1922mg; FIBER 2g; CARBOHYDRATE 61g



Product nutrition and information
 Quantity Ingredients Est.Price
  Roland Medium Polenta - $2.19/ea
 8.8oz
 
Parmigiano-Reggiano, Aged 2 Years - $18.99/lb
 Grated
 
You May Already Have
  Morton's Coarse Kosher Salt - $2.89/ea
 48oz
 
  Breakstone's All-Natural Unsalted Butter - $2.99/ea
 2 sticks
 
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