Cornmeal polenta topped with tomatoes and basil
In a large saucepan boil broth; stir in cornmeal until thickened; reduce heat, stir, cook 10 min. Spoon into greased 9x5 (2l) loaf pan; cool until firm
Cut polenta on cutting board into 10 slices
Heat grill medium-high; place polenta on grilled rack until golden/crisp; turn once
Remove from grill; cut each slice into quarters;
Top with tomato, basil, cheese; sprinkle with salt pepper/ serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 40 Servings | ||
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Calories: 8 | ||
Calories from Fat: 3 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.1mg | 0 % | |
Sodium 19.8mg | 1 % | |
Potassium 33.9mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.6g | 1 % | |
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: 8
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