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    Creamy Parmesan Polenta
Category: Bread


Read Reviews (1)
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9 cups chicken broth or water
4 tbsp butter
1 bay leaf
3 cups instant polenta
3 cups grated parmesan

Bring the chicken broth or water to a boil with the butter and bay leaf. Whisk in the polenta in a steady stream to prevent lumps. Whisk in the grated cheese to fully combine. Turn the polenta out into the Crock-Pot® slow cooker and cook on Low setting for 25 to 30 minutes.

  Reviewed by FaZizzle
Not incredibly impressive dish. Contains WAY too much sodium and the directions miss several key moments (i.e. when do you take the bay leaf out? When do you turn down the stove?)

Also, using a whisk for the entire process just doesn't work as the mixture thickens almost immediately. We paired it with Chicken Parmigiana and really weren't impressed with it, especially considering the nutrition facts:

3 Cups of Parmesan alone have:
1291 calories
85.8 grams of fat (131% of DV)
51.9 grams of SATURATED fat (259.5%)
264 mg cholesterol (87%)
4587 mg sodium (192%)

I would say that you could get between 6 and 8 servings out of it. Considering that, it's now:

215 calories
14.3 g fat
8.6 g saturated fat
44 mg cholesterol
764.5 mg sodium

Is it better? Sure, but that's JUST the Parmesan cheese used here. While I understand that nowhere does it say that it's a diet recipe, this shouldn't be a recipe pulled out often...if at all...without being modified.

For me? Not as good as I expected and hoped. Will not be making it again.

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