Recipes from Italy · by Silvana Nava★ 5.0 (4)
Traditional Italian Polenta Recipe: Step-by-Step Guide
NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 13%
CARBS 77G87% OF CAL
3G FIBER0G SUGAR74G OTHER
FAT 0G0% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Northern Italian cornmeal porridge made from just polenta, water, and salt. Creamy and mild, it serves as a neutral base for toppings or can be eaten plain as a simple staple grain.
mainitaliangrain bowl🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 400 g polenta (- 2 ½ cups, or medium-coarse cornmeal)
- 1.5 liters water (- 6 ⅓ cups)
- 1 tablespoon coarse salt
At a glance
PER SERVING · TIME 45M
CAL 18%·PRO 13%
CARBS 77G87% OF CAL
3G FIBER0G SUGAR74G OTHER
FAT 0G0% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 45m
- Sodium
- 1785mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 0.00mg
- Calcium
- 11mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1785MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.