Polenta with Ricotta and Herbs

Total time: 15 minutes
     Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency.  It can be adjusted at the end, before serving.   This should be quite thin, more like grits than mashed potatoes.

 Ingredients:

• 1 cup chicken stock plus 1 - 2 tbs more, 250gr, 9oz
• 1/4 cup polenta, 45gr, 1.5oz
• 1/4 cup (2oz, 60ml) ricotta cheese, 67gr, 2.36oz
• 1/4 cup (1oz, 30gr) shredded Cheddar, 30gr, 1oz
• 1 tsp dried oregano
• 1 tsp dried chives

 Instructions:

• Heat stock and herbs in a small sauce pan over medium heat. 
• When stock is simmering slowly pour in polenta, whisking constantly. 
• Cook, stirring, about 5 minutes or until done. 
• Add cheeses and as much extra stock as needed to thin. 
• Cover and let sit 5 minutes.  Serve.

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:  422 / 211 Total Carbohydrates:  38 / 19           Dietary Fiber: 4 / 2 Total Fat:  20 / 10          Saturated Fat: 12 / 6 Cholesterol:  74 / 37 Protein:  22 / 11 Calcium:  372 / 186 Sodium:   646 / 323

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/