In 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|
|Calories from Fat: 14 (13%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 110
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