Herbed Polenta

1. Bring small pot of water to boil.

2. Add herbs and blanch 5 seconds.

3. Drain.

4. Refresh under cold water and drain.

5. Place herbs and oil in blender and puree. Cover; chill.

6. (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal.

7. Cook until thickened, stirring often, about 5 minutes.

8. Add cream.

9. Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts

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Nutrient	Quantity
Total fats	43.712 g
Protein	10.9696 g
Carbohydrates	86.9256 g
Energy	769.08 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4795 g
Water	810.8558 g
Aspartic acid	0.7687 g
Calcium, Ca	545.045 mg
Fiber, total dietary	8.174 g
Carotene, beta	24 g
Niacin	6.4718 mg
Vitamin A, RAE	139.66 g
Arginine	0.5355 g
Riboflavin	0.538 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3158 g
Fatty acids, total saturated 20:1	0.0351 g
Glutamic acid	2.0775 g
Stigmasterol	15.232 mg
Sodium, Na	1550.345 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4387 g
Total lipid (fat)	43.712 g
Manganese, Mn	0.608 mg
Proline	0.9661 g
Fatty acids, total saturated 16:0	6.9113 g
Fatty acids, total saturated 8:0	0.1236 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	14.4786 g
Choline, total	6.7744 mg
Sugars, total	1.184 g
Serine	0.5267 g
Fatty acids, total saturated 10:0	0.2516 g
Fatty acids, total saturated 18:0	1.9166 g
Vitamin B-6	0.67 mg
Selenium, Se	0.2 g
Ash	7.3722 g
Vitamin D	9.2 IU
Fatty acids, total saturated 18:1 undifferentiated	11.5885 g
Pantothenic acid	0.6221 mg
Phenylalanine	0.5385 g
Beta-sitosterol	168.912 mg
Copper, Cu	0.2397 mg
Thiamin	0.816 mg
Retinol	109.6 g
Methionine	0.2339 g
Iron, Fe	7.0392 mg
Carbohydrate, by difference	86.9256 g
Phosphorus, P	1005.28 mg
Folate, total	285.86 g
Fatty acids, total saturated 4:0	0.4332 g
Alanine	0.7864 g
Cholesterol	44.4 mg
Valine	0.5692 g
Fatty acids, total saturated 18:2 undifferentiated	16.637 g
Glycine	0.432 g
Fatty acids, total saturated 14:0	1.3225 g
Zinc, Zn	2.54 mg
Isoleucine	0.4135 g
Fatty acids, total saturated 12:0	0.1464 g
Fatty acids, total polyunsaturated	17.1167 g
Leucine	1.3235 g
Fatty acids, total polyunsaturated 18:2 i	0.0778 g
Vitamin A, IU	977.38 IU
Folate, DFE	435.92 g
Tryptophan	0.0832 g
Vitamin C, total ascorbic acid	0.24 mg
Folic acid	214.72 g
Fatty acids, total polyunsaturated 16:1 c	0.031 g
Fatty acids, total polyunsaturated 18:1 c	7.4346 g
Fatty acids, total saturated 20:0	0.1172 g
Fatty acids, total saturated 6:0	0.1208 g
Campesterol	51.408 mg
Tyrosine	0.4531 g
Vitamin B-12	0.08 g
Vitamin K (phylloquinone)	1.5968 g
Fatty acids, total saturated	11.8399 g
Histidine	0.3323 g
Fatty acids, total monounsaturated	12.2322 g
Threonine	0.4186 g
Folate, food	71.14 g
Fatty acids, total polyunsaturated 17:0	0.0182 g
Vitamin D (D2 + D3)	0.24 g
Vitamin D3 (cholecalciferol)	0.24 g
Vitamin E (alpha-tocopherol)	4.2416 mg
Magnesium, Mg	123.125 mg
Lysine	0.3531 g
Potassium, K	349.9 mg
Cystine	0.1898 g
Fluoride, F	1.2 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Whipping cream	0.33 cup	116.8	1.184	12.364
Water	3.25 cups	0	0	0
cayenne pepper	0	0	0	0
yellow cornmeal	1 cup	407.48	85.7416	4.148
corn oil	0.25 cup	244.8	0	27.2
herb leaf	1 cup	0	0	0