Korean-Style Kimchi Cheese Polenta recipe - ingredients, nutrition and when to eat it
This dish pairs creamy corn polenta with kimchi, mushrooms, and cheese. The tangy, savory kimchi cuts through the richness.
This dish pairs creamy corn polenta with kimchi, mushrooms, and cheese. The tangy, savory kimchi cuts through the richness. It makes an easy, warming lunch or dinner.
World cuisine · 25 minutes to cook
Nutrition (per 450g serving): 382.7 kcal · protein 11.3g · carbohydrate 48.6g · fat 16.9g · sodium 548.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the cornmeal to the water gradually instead of all at once to help prevent lumps.
Tips: If the kimchi is salty, squeeze out a little of its liquid before sautéing it, and adjust the amount of cheese after tasting.
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Ingredients (1 serving)
- Corn flour — 50 g
- Water — 250 ml
- Napa cabbage kimchi — 0.5 cup
- Button mushrooms — 3 pc
- Cheese — 20 g
- Butter — 1 tsp
- Cooking oil — 1 tsp