Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile." -Yotam Ottolenghi
The refrigerator light goes on...
I had a version of this saffron polenta while traveling in England. It is so simple and the saffron brings a subtle but elegant flavor to the dish. It is great served alongside the Mediterranean Shrimp but almost any fish or chicken will work great.
The key to making great polenta is to use good quality coarser ground cornmeal and add it to the slowly boiling water while whisking. This will keep the cornmeal from forming clumps and then cooking it very slowly and whisking almost continuously will cook the cornmeal and create a rich, creamy dish.
Saffron Polenta
Servings: 2 | Serving size: about 1 cup
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Active cooking time is only about 20 minutes, but the saffron must steep for 30 minutes. Leftover polenta should be reheated gently.
| 2 cups | water |
| 1/4 tsp | saffron threads |
| 1/2 cup | coarse ground cornmeal (polenta) |
| 1 ounce | Parmigiano-Reggiano (grated) |
Place the water in a small sauce pan over high heat.
When the water boils, add the saffron threads and remove from the heat. Let the saffron steep for about 30 minutes.
Return the pan to the burner over high heat.
When the water is almost boiling, slowly whisk in the cornmeal and reduce the heat to medium, whisking almost continuously.
Cook for about 10 minutes until the polenta is thick.
Whisk in the grated parmesan and serve.
Nutrition Facts
Serving size: about 1 cup
Servings: 2
Amount Per Serving
| Calories 166 | Calories from Fat 43 |
| % Daily Value |
| Total Fat 5g | 8% |
| Saturated Fat 2g | 11% |
| Monounsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 10mg | 3% |
| Sodium 238mg | 11% |
| Total Carbohydrates 23g | 8% |
| Dietary Fiber 2g | 8% |
| Sugars 0g | |
| Protein 7g |
| Vitamin A 2% | Vitamin C 0% |
| Calcium 17% | Iron 7% |
| Vitamin K 0 mcg | Potassium 103 mg |
| Magnesium 45 mg | |