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Ricotta Polenta

Ricotta Polenta

recipe ingredients
1 cup water
3/4 cup yellow cornmeal
1/4 cup snipped fresh parsley
1/4 tablespoon salt
1/4 tablespoon cayenne
1 (12 oz.) can evaporated skim milk
1/2 cup nonfat or low-fat ricotta cheese
1/4 cup shredded fresh Parmesan cheese

recipe directions
Combine water, cornmeal, parsley, salt and cayenne in small mixing bowl. Let stand for 10 minutes. Set aside.

Bring milk to simmer over medium heat in 2-quart saucepan. Stir in cornmeal mixture. Cook for 5 to 7 minutes, or until desired thickness, stirring constantly. Remove from heat.

Stir in cheeses. Serve immediately. Sprinkle each serving with additional shredded fresh Parmesan cheese, if desired.

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Serves: 6 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
142 2 1 11 1 275 21 3
  • Sally

    Excellent recipe. Very filling. Great flavors!

  • Catie

    This is good, but even better the next day! Spray a pan with non-stick spray and saute slices until brown. Yum!

  • AsperGirl

    This was a great idea. I omitted the evaporated milk, because I’ve had bad experience trying condensed milk in polenta recipes. Instead, I used chicken broth. I also omitted the cayenne and added about 1/2 tsp rosemary leaves, powdered in my mortar-and-pestle. I did use whole milk ricotta, but that was all I had on hand.

    Best of all: no cream, no butter, and yet still you get that rich, satisfying dish!

    Thanks!

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