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Directions: To prepare the polenta, in a large sauce pot combine the water, butter and salt. Bring to a boil then slowly pour in the yellow cornmeal, stirring well with a whisk. When the water is absorbed, continue cooking over low heat for 15-20 minutes, stirring often. Pour the polenta into a high sided cookie sheet and refrigerate for an hour until firm. To grill the polenta, cut into 3" triangles and grill for about 3 minutes on each side. In a mixing bowl, combine the olive oil, basil and remaining vegetables. Season with salt and pepper and toss to coat well. Grill the vegetables for 2 minutes on each side and serve with the polenta triangles.
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|Serving Size: 1 Serving (681g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 374 (40%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 30.5mg||9 %|
|Sodium 265.3mg||9 %|
|Potassium 325.7mg||9 %|
|Total Carbohydrate 129.7g||38 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 121.8g|
|Protein 12.3g||18 %|
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Calories per serving: 942
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