Polenta Mozzarella |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup yellow cornmeal | 1/2 teaspoon salt | 2 cups chicken stock |
| 2 tablespoons butter | 1 cup grated Mozzarella | 1/4 cup grated Parmesan or Romano cheese |
| 1 | Combine cornmeal, salt and 1 cup cold water; mix well. Place chicken stock in top half of double boiler. Heat to boiling over direct heat. Add cornmeal slowly and cook over direct heat about 2 minutes, stirring constantly. Place saucepan over boiling water, cover and cook 1 hour, stirring occasionally. Add butter, mozzarella and Parmesan. Continue cooking until butter and cheeses are melted, stirring constantly. Serve with chicken dishes and garnish with gravy, additional Parmesan or butter. |