In 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|
|Calories from Fat: 151 (49%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 311
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