Try this Grilled Jalape?o Polenta with Sweet And Sour Chutney recipe, or contribute your own.
Suggest a better descriptionFor the polenta: In a medium-size sauce pan bring milk to a boil over medium-high heat. Slowly add cornmeal, whisking in. Cook for 10 minutes, stirring constantly. Remove from heat and add yolk, jalape?o and cheese. Salt and pepper to taste. Put into a greased 9- by 5- by 3-inch pan. Cover tightly and refrigerate until firm, about 10 minutes. Cut into 24 pieces. Grill or saute to heat. For the chutney: Combine above ingredients in a large bowl and refrigerate up to 1 hour or until ingredients absorb flavors. Spoon over polenta. This recipe yields 24 slices. Source: "CHEF DU JOUR - (Show # DJ-9396) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@netzero.net" Yield: "24 slices" Recipe by: Deborah Stanton
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 1 servings | ||
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Calories: 185 | ||
Calories from Fat: 70 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 222.8mg | 69 % | |
Sodium 83.6mg | 3 % | |
Potassium 412.6mg | 11 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 19.5g | ||
Protein 9.1g | 13 % | |
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: 185
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