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.
|Serving Size: 1 Serving (15g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 3 (38%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 8
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