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Cooking Time
20 min
Serves
3
Difficulty
Categories
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We'll tell you how to cook polenta - a dish made from corn grits - quickly and tasty. According to our recipe, you will get an Italian analogue of Georgian mamaliga, which is also made from corn grits with the addition of local cheese. In combination with mascarpone, Parmesan and dried Provencal herbs, delicate polenta will sparkle with new colors. It easily absorbs the taste and aroma of added products. Polenta with cheese will be very sticky. This is a simple and quick breakfast.
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Serves:
Polenta - 1 cup
Mascarpone - 3 tbsp
Grated Parmesan - 2 tbsp
Blend of dried Provençal herbs - ½ tsp
Salt - to taste
Ground smoked paprika - 0.1 tsp
Parmesan - to taste
Greenery - to taste
1
Boil 500 ml of water in a saucepan, add salt and add polenta. Cook, stirring frequently, 10 minutes.
2
Add mascarpone and Parmesan to the prepared hot porridge, stir thoroughly and heat a little more, stirring. Season with dried herbs and paprika.
3
Divide the porridge into bowls and sprinkle with grated Parmesan and herbs.
Serves:
Fat
67
Carbs
39
Protein
48
Kcal
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