Try this Crostini Di Polenta Alla Pizzaiola (Polenta and Tomato Sauc recipe, or contribute your own.
Suggest a better descriptionFrom: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Wed, 22 May 1996 13:26:17 GMT Warm the olive oil in a medium sized skillet over low heat & saute the garlic gently, just until it begins to take on colour. Add the tomatoes, salt & pepper & cook uncovered for 10 minutes, or until the tomatoes lose their juices. Stir in the parsley. Preheat the broiler. Cut the cooked polenta into 2" squares & brush them with a light wash of oil. Broil until they are firm & lightly crisp with a bit of a crust on the first side. Turn the squares over & spread with the tomato mixture. Broil for 5 to 7 minutes & serve immediately. Posted to Master Cook Recipes List, Digest #94
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 47 | ||
Calories from Fat: 46 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.4mg | 1 % | |
Potassium 11.8mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
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: 47
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