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Golden Pheasant Polenta
Golden Pheasant Polenta
Golden Pheasant Polenta
Golden Pheasant Polenta

Golden Pheasant Polenta

5 lb
Golden Pheasant Polenta

Golden Pheasant Polenta

5 lb
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About

Details

Polenta type Degerminated enriched corn meal.


Ingredients

Yellow Cornmeal (Degerminated), Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Beta Carotene.


Directions

Basic Polenta recipe: 4 cups water, 1 teaspoon salt, 1 cup Polenta, 2 tablespoons butter. Gradually add polenta to boiling, salted water, stirring constantly until thickened. Cook in top of double boiler, stirring frequently, for approximately 25 minutes. Blend in butter. Serve as is with a sprinkling of parmesan cheese or with your favorite tomato, meat, or vegetable sauce. Cold polenta may be sliced, brushed with butter, and browned under the boiler. Enrico's Easy Polenta: 1 cup polenta, 1 teaspoon salt, 3-1/4 cups warm water, 1 tablespoon butter. Preheat oven to 350 degrees F. Place ingredients in buttered 8-inch square pan. Stir with fork until blended. Bake uncovered for 50 minutes. Run fork through it and bake 10 more minutes. Serve with butter and Parmesan cheese, or with your favorite tomato, meat, or vegetable sauce. Serves 6. San Francisco Polenta Bread: 1 cup sifted flour, 1/2 teaspoon salt, 1 cup milk, 1 cup Polenta, 1/4 cup sugar, 1/4 cup cooking oil, 3 teaspoons baking powder, 1 egg beaten. Preheat oven to 425 degrees F. Place all ingredients in mixing bowl and blend. Pour into 8-inch square pan and bake 20-25 minutes or until brown. May also be baked in muffin tins. Serves 6. Microwave Recipe: Quick Polenta: 3/4 cup Polenta, 3 cups water, 1/4 teaspoon salt. Mix the Polenta, water and salt in a 3-quart Pyrex bowl. Cover and microwave on high for 8 minutes. Remove and stir briskly until well blended. Microwave for another 2 to 3 minutes for thicker Polenta. The Polenta may be eaten as soft polenta at this point, or you may spoon it into a buttered baking dish and let it cool until it gets firm. When firm, cut into pieces and reheat in the microwave for 1 to 2 minutes, or pan-fry in a nonstick pan in a little butter or oil. Serves 4.

Nutrition

Nutrition Facts

Serving Size 0.25 Cup
Servings Per Container about 65
  • Amount Per Serving
  • Calories 125
    • Total Fat 0.5g1%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Cholesterol 0mg0%daily value
    • Sodium 0mg0%daily value
    • Total Carbohydrate 28g9%daily value
    • Total CarbohydrateDietary Fiber 1g4%daily value
    • Total CarbohydrateSugars 0g
    • Protein 2g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Polenta type Degerminated enriched corn meal.


Ingredients

Yellow Cornmeal (Degerminated), Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Beta Carotene.


Directions

Basic Polenta recipe: 4 cups water, 1 teaspoon salt, 1 cup Polenta, 2 tablespoons butter. Gradually add polenta to boiling, salted water, stirring constantly until thickened. Cook in top of double boiler, stirring frequently, for approximately 25 minutes. Blend in butter. Serve as is with a sprinkling of parmesan cheese or with your favorite tomato, meat, or vegetable sauce. Cold polenta may be sliced, brushed with butter, and browned under the boiler. Enrico's Easy Polenta: 1 cup polenta, 1 teaspoon salt, 3-1/4 cups warm water, 1 tablespoon butter. Preheat oven to 350 degrees F. Place ingredients in buttered 8-inch square pan. Stir with fork until blended. Bake uncovered for 50 minutes. Run fork through it and bake 10 more minutes. Serve with butter and Parmesan cheese, or with your favorite tomato, meat, or vegetable sauce. Serves 6. San Francisco Polenta Bread: 1 cup sifted flour, 1/2 teaspoon salt, 1 cup milk, 1 cup Polenta, 1/4 cup sugar, 1/4 cup cooking oil, 3 teaspoons baking powder, 1 egg beaten. Preheat oven to 425 degrees F. Place all ingredients in mixing bowl and blend. Pour into 8-inch square pan and bake 20-25 minutes or until brown. May also be baked in muffin tins. Serves 6. Microwave Recipe: Quick Polenta: 3/4 cup Polenta, 3 cups water, 1/4 teaspoon salt. Mix the Polenta, water and salt in a 3-quart Pyrex bowl. Cover and microwave on high for 8 minutes. Remove and stir briskly until well blended. Microwave for another 2 to 3 minutes for thicker Polenta. The Polenta may be eaten as soft polenta at this point, or you may spoon it into a buttered baking dish and let it cool until it gets firm. When firm, cut into pieces and reheat in the microwave for 1 to 2 minutes, or pan-fry in a nonstick pan in a little butter or oil. Serves 4.


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No, Golden Pheasant Polenta is not gluten-free.

Golden Pheasant Polenta has 125.0 calories.

Golden Pheasant Polenta has 28.0 carbs.

Golden Pheasant Polenta has 0.0 grams of sugar.

Golden Pheasant Polenta has 0.5 grams of fat.

Golden Pheasant Polenta has 0.0 grams of sodium.