Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
|
Ingredients
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup fine yellow (instant) whole-grain cornmeal (polenta)
- 2/3 cup shredded parmesan cheese
- 1/4 cup pesto sauce
Ingredients
|
|
Instructions
- Fill a 4-quart saucepan with 3 cups water; add salt and pepper. Cover. Bring to a boil over high heat.
- When water boils, reduce heat to medium. Using a whisk or rubber spatula, quickly stir in cornmeal (polenta), cheese, and pesto sauce. Continue stirring until well blended and thick, about 1 minute.
- Remove from heat. Pour the cornmeal mixture into an 8-inch pie pan or oven-safe dish. Spread evenly with the back of a spoon. Let stand until firm, about 5 minutes.
- Preheat oven to 400 °F. Bake polenta until heated through, about 10 minutes. Remove from oven.
- Cut into eight wedges. Serve hot.
Share this Recipe