Real African Dishes: [MC-AllEthnic-Recipes] Ricotta Polenta

Thursday, August 9, 2012

[MC-AllEthnic-Recipes] Ricotta Polenta - 19g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Ricotta Polenta

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups chik'n stock -- (vegetarian chicken flavored stock) or water
1 cup polenta
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh basil
1 tablespoon minced Italian parsley
1/2 cup ricotta

Bring the stock to a boil in a medium saucepan. Add the polenta and stir
until it starts to thicken, 2 to 5 minutes. Simmer 30 minutes.

Stir in the salt, pepper, basil, parsley, and ricotta. Serve warm.

Serves 6

AuthorNote: This amazingly creamy polenta is technically a side dish but
so good, you might be tempted to have it as an entree.

Cuisine:
"Italian"
Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 121 Calories; 3g Fat (22.9%
calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 10mg
Cholesterol; 332mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1/2 Fat.

Nutr. Assoc. : 27167 435 0 0 0 0 0