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    CREAMY PARMESAN POLENTA
    from "Real SimpleŽ 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 - $1.69/ea
     8.8oz  
     
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
     Grated
     
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
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