Pine Nut Polenta with Pecorino Romano

Side Dishes

Pine Nut Polenta with Pecorino Romano

Soft and naturally creamy, this polenta is the ultimate side dish to serve with the Mushroom Ragoût.


Makes 4 servings (31/2 cups)

Total Time

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Boil stock, half-and-half, salt, and pepper in a saucepan over high heat. Whisk in cornmeal, reduce heat to medium, and cook, whisking constantly, until thick and smooth, 23 minutes.

Stir in 1/2 cup Pecorino Romano and pine nuts; top with additional Pecorino.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 259

% Daily Value*

Total Fat 26g 40%

Saturated Fat 9g 45%

Cholesterol 42mg 14%

Sodium 895mg 37%

Carbs 38g 12%

Fiber 2g 8%

Protein 15g

*Percent Daily Values are based on a 2,000 calorie diet.

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