Try this Oven Dried Tomato Polenta Crostini with Fennel Salad recipe, or contribute your own.
Suggest a better descriptionIn a heavy bottomed saucepan, bring milk, water, butter and salt to a boil. Lower to a slow simmer, and slowly whisk in cornmeal and semolina (stirring constantly). Continue to stir with a wooden spoon until polenta comes away from side of pan (about 10 minutes). Next, stir in the oven-dried tomatoes and pour polenta into a 9 by 13 buttered baking dish and let cool at room temperature. Slice polenta or cut with a circular cutter, any size. Heat olive oil in a non stick pan over medium heat and lightly brown polenta on both sides. Place 2 pieces on a plate and garnish with fennel salad. CHEF DU JOUR ANNIE OHARE SHOW #DJ9483 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 4 servings | ||
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Calories: 311 | ||
Calories from Fat: 151 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 8.7g | 43 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 35.4mg | 11 % | |
Sodium 115.6mg | 4 % | |
Potassium 274.8mg | 7 % | |
Total Carbohydrate 34.2g | 10 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 30.4g | ||
Protein 7.6g | 11 % | |
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: 311
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