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Polenta from Cornmeal

A two-in-one dish that's both delicious and good for you! Polenta is a cornmeal porridge made from coarsely ground corn. The Italian name and the cheese give it real flair — suddenly you're not just eating cornmeal mush, but an elegant dish. It's very simple to make, and it's sure to win over grown-ups and kids alike.

stanik-77Author avatar
Recipe author
Polenta from corn groats
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 5 g
Fats 29 % 8 g
Carbohydrates 54 % 15 g
133 kcal
GI: 0 / 0 / 100
    1. Rinse the cornmeal several times.
    1. Put the rinsed cornmeal in a pot, pour in the water, and add the salt.
    1. Bring to a boil over medium heat, stirring occasionally.
    1. Then lower the heat and cook, stirring constantly with a wooden spoon.
    1. Add the pumpkin purée and sage and keep stirring for 15–20 minutes, until the polenta starts to pull away from the sides of the pot.
    1. Stir in the Parmesan and butter.
  • Serve immediately, while hot.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Pumpkin - 29  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Sage - 315  kcal/100g
  • Corn groats - 337  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g

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