Barefeet in the Kitchen · by Mary Younkin★ 4.2 (5)
Oven Baked Polenta
NUTRITION · PER SERVING35M COOK
CAL 4%·PRO 5%
CARBS 14G62% OF CAL
1G FIBER11G OTHER1G TOTAL SUGAR
FAT 3G35% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy baked polenta with butter and herbs. A traditional Italian side dish that's simple and comforting.
sideitalian🔥 ovengluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 cup cornmeal (I used freshly ground corn, but store bought works as well)
- 1 1/4 teaspoons kosher salt
- 1/8-1/4 teaspoon freshly cracked pepper
- 3 cups water
- 1/4 cup milk
- 2 tablespoons butter
- 1/4 teaspoon (optional) dried marjoram (or 1 teaspoon fresh)
At a glance
PER SERVING · TIME 35M
CAL 4%·PRO 5%
CARBS 14G62% OF CAL
1G FIBER11G OTHER1G TOTAL SUGAR
FAT 3G35% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 388mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 48mg
- Calcium
- 26mg
- Iron
- 0.54mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 388MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.