Try this Grilled Polenta with Red Onion Confit recipe, or contribute your own.
Suggest a better descriptionIn large, deep saucepan, heat oil over medium heat; add onion and saute 5-7 min until softened. Add garlic and saute 1 min, being sure not to let it brown. Add salt and stock and bring to a rolling boil. Add instant polenta in thin stream and cook, stirring for 5-10 min, until very smooth and stiff. Stir in the cheese and quickly pour the polenta into 8-inch non-stick square pan that has been rinsed out with cold water. Smooth the top with a spatula. When the polenta has cooled, cover it and allow to rest for at least 2 hrs. Cut the polenta in half and cut each half into thirds. Slice each piece horizontally to make 12 squares about 1/2 inch thick. Prepare barbecue for grilling. Brush the polenta with a little olive oil and sprinkle with black pepper. Grill 6-7 min on each side until brown and crispy. Place slices on individual plates and garnish with warm red onion confit. Per serving: 128 cal, 3.2g fat, 1.6 mg cholesterol, 500 mg sodium. Serves: 6. DBIENENFELD@NOVA.WRIGHT.EDU REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 110 | ||
Calories from Fat: 14 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 4.6mg | 0 % | |
Potassium 44.5mg | 1 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 20.6g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
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