Cut the cooled, firm polenta into 2 1/2" rounds. Butter individual gratin dishes or a single large one. Overlap the rounds of polenta, allowing 3-4 per serving. Sprinkle with the Parmesan, drizzle with the sage butter, then broil about 6 inches from the heat until cheese is bubbling and the polenta is hot, 3-5 minutes. Remove from the oven, season with pepper, and serve.
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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 28 (30%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 9.1mg||3 %|
|Sodium 362mg||12 %|
|Potassium 10.6mg||0 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 10.7g|
|Protein 4.7g||7 %|
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Calories per serving: 94
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