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Level
very easy
Prep Time
10 mins
Total Time
50 mins
Serves
6

Ingredients

2 cups
milk
500 mL
1 tsp
salt
5 mL
1 cup
finely ground cornmeal
250 mL
1 cup
shredded Gouda cheese, such as Mountainoak Gold
250 mL
2 tbsp
chopped fresh rosemary
30 mL
2 tbsp
butter
30 mL

Method

Step 1
Bring milk, 2 cups (500 mL) water and salt to a boil in a large saucepan. Slowly whisk in cornmeal. Continue whisking until cornmeal thickens, about 1 min. (Work quickly and have the saucepan lid close by, as polenta can boil quite vigorously.) Reduce heat to low and cook, covered, stirring every 5 min., until polenta is very thick and no longer gritty, about 30 min.
Step 2
Remove from heat and stir in cheese, rosemary and butter, until cheese has melted, about 2 min.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
290
Fat:
12 g
Saturated Fat:
7 g
Carbs:
34 g
Fibre:
3 g
Sugar:
5 g
Cholesterol:
40 mg
Protein:
11 g
Sodium:
690 mg