Polenta with Cheese (2)

Name: Polenta with Cheese (2)
Ingredients: ¼ pound yellow corn meal; 1½ pints salted boiling water

From Most for your money cookbook, 1938

Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

435Calories

11 gProtein

83 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories435 kcal

Protein11 g

Carbohydrates83 g

Fiber11 g

Sugars1.8 g

Total Fat6.7 g

Saturated Fat1.2 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol0 mg

Sodium19 mg

Potassium365 mg

Calcium78 mg

Iron3.4 mg

Magnesium136 mg

Phosphorus255 mg

Zinc3.5 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.8 mg

Folate39 mcg

Choline0 mg

Caffeine0 mg

Water721 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 64. The excerpt below is the record exactly as published.

POLENTA WITH CHEESE (2) Make thick corn meal mush by sprinkling ^4 pound yellow corn meal, also called Indian meal, a little at a time, into i}4 pints salted boiling water

Cook this with the app: pantry check, scaling, and the assistant.