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POLENTA CORNMEAL
Ready in 5 minutes
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454g
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1Lb |
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Price:
$3.25 |
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Colavita Polenta Cornmeal
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The subtle
flavor of cornmeal can be rapidly overwhelmed by adding ingredients other than
the basic cornmeal, salt, parmesan, and water. |
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Polenta can have
a mashed potato consistency and served hot, or cooled and hardened, it can be
sliced, sautéed, or grilled. We keep it simple! |
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Polenta |
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In Italy,
Polenta is a regular everyday side dish, which is served with meat, fish, pasta
sauce, cheese, or vegetables.
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Basic cooking
directions |
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Bring to a boil
the appropriate quantity of salted water, and vigorously whisk in the cornmeal.
With a wooden spoon, over medium-high heat, stir Polenta constantly to prevent
sticking, and avoid lumps. Cook for five minutes. |
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Grilled Polenta |
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Prepare polenta in accordance
with the basic directions on the side panel, using half a cup less water. Stir
in two tablespoons of Colavita Extra Virgin Olive Oil, and freshly ground white
pepper to taste.
Pour polenta into a shallow
loaf pan lightly greased with Colavita Extra Virgin Olive Oil. After the polenta
has cooled, cover the pan and refrigerate. |
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Preheat oven to 350 degrees.
Remove chilled polenta “loaf’ from pan, and slice into 1/2 inch thick strips.
Place polenta strips on a broiler pan, and bake for five minutes.
Remove pan from oven, and using
a basting brush, brush strips with Colavita Extra Virgin Olive Oil. Grill, or
broil, until lightly browned, about two minutes on each side.
Serve plain as a side dish, or
top with one of the sauces below, or your favorite sauce.
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Polenta with Fresh Tomato Basil
Sauce |
3 large ripe tomatoes (seeded & diced)
2 tablespoon Colavita Extra Virgin Olive Oil
1/2 onion, diced salt and pepper to taste
I tablespoon fresh basil
In a large bowl, combine tomatoes, onion, and basil. Add
olive oil and mix until well blended. Add salt and pepper to taste. Heat or
serve at room temperature. |
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Polenta
Mushroom Sauce |
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1/2 cup Colavita Olive Oil
1 onion, chopped
6 cups (2 lbs) fresh mushrooms, cleaned & sliced
1 teaspoon salt
2 teaspoon black pepper
1 teaspoon red pepper
1 cup white wine
1 1/2 teaspoon cornstarch (optional)
3 teaspoon fresh parsley |
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In skillet, sauté onions in
olive oil until onions are slightly brown in color. Add the mushrooms, salt,
black pepper and red pepper, and sauté until mushrooms have cooked. Then add
wine arid simmer until wine is completely absorbed. Add cornstarch and stir
until sauce thickens slightly. Continue to simmer for several minutes. Remove
from heat, stir in fresh parsley and serve over polenta. |
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Ingredients: |
| Pre-cooked corn flour |
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Polenta Nutrition Facts |
Serving
Size 3 tablespoons (31g)
Servings Per Container 14 |
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| Amount Per Serving |
| Calories 110 |
Calories from Fat 0 |
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% Daily Value *
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| Total Fat |
0 g |
0% |
| Saturated Fat |
0 g |
0% |
| Cholesterol |
0 mg |
0% |
| Sodium |
0 mg |
0% |
| Total Carbohydrate |
24 mg |
8% |
| Dietary Fiber |
1 g |
5 % |
| Sugars |
0 g |
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| Protein |
2 g |
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| Vitamin A* |
0% |
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Vitamin C* |
0% |
| Calcium * |
0% |
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Iron |
6% |
| Thiamine |
10% |
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Riboflavin |
6% |
| Niacin |
6% |
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Folic Acid |
8% |
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| * Contains less than 2%
of the Daily Value of these nutrients. |
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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be
higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Sat. Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
300g |
375g |
| Dietary Fiber |
25g |
30g |
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| Calories per gram: |
| Fat 9 |
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Carbohydrate 4 |
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Protein 4 |
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