This creamy, peppery and mouthwatering vegetarian dish is easy on the budget as well as the eyes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- In 3-quart saucepan, melt butter over medium heat. Add onions and 1 teaspoon salt; sauté 4 to 7 minutes or until onions are translucent. Add water, milk and 1/4 teaspoon pepper. Increase heat to medium-high; heat to boiling, stirring occasionally.
- Very slowly stir in cornmeal with whisk. Continue cooking and stirring until thickened slightly. Stir in frozen corn; cover. Reduce heat to low; cook 5 minutes. Reserve 1 tablespoon Parmesan cheese. Stir remaining cheese into polenta.
- In large bowl, beat oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until well blended. Add arugula; toss to coat.
- Divide polenta among 4 bowls. Top each serving with salad; sprinkle with reserved tablespoon cheese. Serve immediately.
Nutrition Facts : Calories 550, Carbohydrate 63 g, Cholesterol 45 mg, Fat 4, Fiber 4 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 9 g, TransFat 1/2 g
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Ammar Tippu
[email protected]This dish was easy to make and turned out great! The polenta was creamy and flavorful, and the corn and parmesan added a nice touch. I would definitely make this again.
Biruk Bash
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the creamy polenta and the cheesy parmesan flavor. The arugula added a nice touch of freshness. I will definitely be making this again.
bhakta nepali
[email protected]This dish was a total flop! The polenta was lumpy and the corn and parmesan were flavorless. I would not recommend this recipe.
Luis Nazario
[email protected]This recipe was a bit bland for my taste. I think it could have used more seasoning. However, the polenta was cooked perfectly and the corn and parmesan were a nice touch.
spin cycle
[email protected]This dish was easy to make and turned out great! The polenta was creamy and flavorful, and the corn and parmesan added a nice touch. I would definitely make this again.
Hanif Hanifali
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the creamy polenta and the cheesy parmesan flavor. The arugula added a nice touch of freshness. I will definitely be making this again.
Appan Hossain
[email protected]This dish was a total flop! The polenta was lumpy and the corn and parmesan were flavorless. I would not recommend this recipe.
Awais Alee
[email protected]This recipe was a bit bland for my taste. I think it could have used more seasoning. However, the polenta was cooked perfectly and the corn and parmesan were a nice touch.
Ahmad sohail
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of polenta, but I'm glad I did! The polenta was creamy and delicious, and the corn and parmesan added a great flavor. I would definitely make this again.
Rk Rafi
[email protected]This dish was easy to make and turned out great! The polenta was creamy and flavorful, and the corn and parmesan added a nice touch. I would definitely make this again.
Faith Crosby
[email protected]I tried this recipe last night and it was a hit! My family loved the creamy polenta and the cheesy parmesan flavor. The arugula added a nice touch of freshness. I will definitely be making this again.
Chando Chando
[email protected]This creamy polenta with corn, parmesan, and arugula was an absolute delight! The polenta was cooked perfectly, with a creamy and smooth texture. The combination of corn, parmesan, and arugula added a wonderful flavor and texture to the dish. I highl