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Cheesy Corn Polenta

A delicious Italian porridge — wholesome and filling! Cheesy polenta with tomato sauce is a nourishing, tasty everyday meal. It cooks up in no time and is a breakfast staple. Let's walk through the recipe and make some polenta.

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Corn polenta with cheese
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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 19 % 4 g
Fats 24 % 5 g
Carbohydrates 57 % 12 g
105 kcal
GI: 17 / 0 / 83
  • In a large saucepan, combine the cornmeal with the cheese cut into small pieces. Add a tablespoon of the olive oil. Pour in cold water and the milk. Stirring well, bring it to a boil, watching that no lumps form. Cook the polenta for about 15 minutes, then take it off the heat. If it thickens too much as it cooks, stir in a little water now and then. In a skillet, heat the remaining olive oil. Sauté the onion, then add the tomatoes and bell pepper and scatter in the thyme leaves. Let this sauce cook for 5–7 minutes. Season with salt and pepper. Spoon the polenta onto a plate and top it with the sauce. Breakfast is served.

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

  • Tomatoes - 23  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Corn groats - 337  kcal/100g
  • Green onion - 19  kcal/100g
  • Olive oil - 913  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Sea salt - 0  kcal/100g
  • Broth - 15  kcal/100g

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