Bring the water, milk and coarse salt to a boil in a large saucepan. Reduce the heat to low, maintaining a simmer. Add the polenta in a thin stream, stirring constantly. Cook over low heat for 20 minutes or until polenta is thick and firm, stirring frequently. Spoon quickly onto an oiled 9 x 13-inch rimmed baking sheet. Smooth the top to create an even 1/2-inch layer. Chill, covered, for 30 minutes or for up to 24 hours.
Cut the polenta into squares or diamond shapes or try using a biscuit cutter or cookie cutter for a dramatic presentation. Brush both sides of the polenta shapes with olive oil. Grill over hot coals for 1 minute. Turn and grill for 1 minute or until grill marks are apparent. Place a polenta piece on a serving dish. Place a tomato slice over the polenta. Sprinkle with salt and pepper. Sprinkle some of the goat cheese over the tomato and drizzle with pesto. Repeat the layers. Place a polenta piece on top. Garnish with goat cheese, pesto and a fresh basil leaf. Repeat the process with the remaining ingredients.
This versatile recipe can be served as an appetizer with lightly dressed mixed baby lettuces, as a side dish or a simple summer entr?e.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 377 | ||
Calories from Fat: 80 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 14.9mg | 5 % | |
Sodium 109.2mg | 4 % | |
Potassium 330.9mg | 9 % | |
Total Carbohydrate 63.5g | 19 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 59.1g | ||
Protein 10.4g | 15 % | |
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: 377
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