Polenta with Fontina and Thyme
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 Servings
- 1 tablespoon chopped fresh thyme
- 1 garlic clove, minced
- 5 cups canned low-salt chicken broth
- 1 cup polenta (coarse cornmeal)*
- 1 cup (packed) grated fontina cheese (about 4 ounces)
- 1/4 cup freshly grated parmesan cheese (about 1 ounce)
- Carbohydrate 36 g(12%)
- Cholesterol 38 mg(13%)
- Fat 13 g(20%)
- Fiber 2 g(7%)
- Protein 19 g(37%)
- Saturated Fat 7 g(36%)
- Sodium 417 mg(17%)
- Calories 334
Preparation Bring broth, thyme and garlic to boil in heavy large saucepan. Gradually whisk in polenta. Reduce heat to medium; cook until polenta is thick and creamy, whisking frequently, about 20 minutes. Add cheeses. Stir until melted. Season with salt and pepper. Transfer to bowl and serve. *Available at Italian markets and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture about 12 minutes.
Preparation Bring broth, thyme and garlic to boil in heavy large saucepan. Gradually whisk in polenta. Reduce heat to medium; cook until polenta is thick and creamy, whisking frequently, about 20 minutes. Add cheeses. Stir until melted. Season with salt and pepper. Transfer to bowl and serve. *Available at Italian markets and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture about 12 minutes.
