Creamy Baked Polenta

1. Preheat oven to 350ºF.

2. Combine 4 cups of water, cornmeal, butter, salt and pepper in a 1 1/2 quart baking dish.

3. Bake uncovered, on the top shelf of the oven for 40 minute.

4. Remove the polenta from the oven, give it a stir, and bake for another 10 minute.

5. Remove it from the oven again and this time stir in the provolone and salt and pepper to taste.

6. Let it stand for 5 min before serving.

7. Serve topped with the Parmesan cheese.

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Nutrient	Quantity
Total fats	43.7139 g
Protein	55.4191 g
Carbohydrates	122.1555 g
Energy	1075.6697 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4197 g
Water	44.9479 g
Aspartic acid	2.4515 g
Calcium, Ca	1516.7584 mg
Lutein + zeaxanthin	5.221 g
Fiber, total dietary	12.65 g
Carotene, beta	49.4919 g
Niacin	9.3362 mg
Vitamin A, RAE	186.2121 g
Arginine	2.2753 g
Riboflavin	0.9299 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	0.0733 g
Glutamic acid	7.2347 g
Sodium, Na	2703.6003 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6307 g
Total lipid (fat)	43.7139 g
Manganese, Mn	1.4156 mg
Fructose	0.0026 g
Proline	2.8324 g
Fatty acids, total saturated 16:0	7.8003 g
Fatty acids, total saturated 8:0	0.1782 g
Sucrose	0.0002 g
Choline, total	17.5933 mg
Sugars, total	1.1754 g
Serine	1.7553 g
Fatty acids, total saturated 10:0	0.3451 g
Fatty acids, total saturated 18:0	3.0586 g
Vitamin B-6	0.8272 mg
Selenium, Se	32.8286 g
Ash	15.2499 g
Vitamin D	11.34 IU
Fatty acids, total saturated 18:1 undifferentiated	13.3589 g
Pantothenic acid	1.1168 mg
Phenylalanine	1.6561 g
Copper, Cu	0.9524 mg
Betaine	0.1024 mg
Thiamin	1.4241 mg
Retinol	152.5226 g
Methionine	0.867 g
Iron, Fe	11.3981 mg
Carbohydrate, by difference	122.1555 g
Phosphorus, P	1999.2219 mg
Folate, total	348.4002 g
Tocopherol, gamma	0.0754 mg
Fatty acids, total saturated 4:0	0.6481 g
Lycopene	0.23 g
Alanine	1.5828 g
Cholesterol	50.4628 mg
Valine	1.8952 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	11.4802 g
Glycine	1.2132 g
Carotene, alpha	0.138 g
Glucose (dextrose)	0.0028 g
Fatty acids, total saturated 14:0	1.897 g
Zinc, Zn	8.0741 mg
Isoleucine	1.3286 g
Fatty acids, total saturated 12:0	0.2818 g
Fatty acids, total polyunsaturated	11.9116 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	3.1662 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	1193.196 IU
Folate, DFE	498.4602 g
Tryptophan	0.4426 g
Phytosterols	1.058 mg
Folic acid	214.72 g
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	0.2643 g
Tyrosine	1.6142 g
Vitamin B-12	1.4515 g
Vitamin K (phylloquinone)	3.3567 g
Fatty acids, total saturated	15.0706 g
Histidine	1.1785 g
Fatty acids, total monounsaturated	14.2717 g
Threonine	1.2716 g
Folate, food	133.6802 g
Vitamin D (D2 + D3)	0.2835 g
Cryptoxanthin, beta	0.2875 g
Vitamin D3 (cholecalciferol)	0.2835 g
Vitamin E (alpha-tocopherol)	0.1651 mg
Magnesium, Mg	188.6421 mg
Lysine	2.0444 g
Potassium, K	931.1234 mg
Cystine	0.4112 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	3 tablespoons	256.5	11.7855	21.6
Parmesan cheese	2 ounces	209.7862	22.6796	2.8349
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
kosher salt	1 teaspoon	0	0	0
yellow cornmeal	1 cup	407.48	85.7416	4.148
provolone cheese	2 ounces	199.017	1.2134	15.0935