Try this Party Polenta Stars recipe, or contribute your own.
Suggest a better descriptionGrease large jelly-roll pan, and set aside. In 2-quart saucepan over high heat, bring water, 1 tablespoon butter, and salt to a boil. Reduce heat to low; slowly add cornmeal in thin stream, stirring constantly. Continue to cook, stirring constantly until mixture thickens, about 5 to 10 minutes. Remove from heat; stir in cheese and TABASCO sauce. Spread cooked cornmeal mixture in jelly-roll pan to thickness of 1/2-inch. Refrigerate, uncovered, 30 minutes. With 2 1/2 inch star-shaped cookie cutter, cut cooled polenta mixture into stars. In 12-inch skillet over medium-high heat, heat oil and remaining tablespoon butter. Add polenta stars, cook 2 minutes on each side until lightly browned, flipping carefully. Repeat with remaining stars, adding oil and butter if necessary. Serve polenta stars with Spicy Tomato Salsa. Prepare Spicy Tomato Salsa: Mix all ingredients in small bowl. Cover and refrigerate 1 to 2 hours to blend flavors. Makes 18 stars. Busted by Karen Sonnessa
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Serving Size: 1 Serving (867g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 768 | ||
Calories from Fat: 128 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 22mg | 7 % | |
Sodium 767.6mg | 26 % | |
Potassium 526.3mg | 14 % | |
Total Carbohydrate 135.8g | 40 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 126.8g | ||
Protein 23.6g | 34 % | |
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: 768
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