Over medium heat in a large pot, bring stock to a boil (use water to make this a vegetarian dish).
Very slowly, whisk in cornmeal.
Lower heat and simmer for 15 minutes, whisking very frequently; polenta will be thick.
Season well with salt and pepper and, with a wooden spoon, beat in the cheese.
Oil an 8-inch baking dish and pour polenta in; smooth top and set aside to cool.
Preheat oven to 400F degrees.
Cut polenta into squares and place on an oiled baking sheet.
Bake for 15 minutes or until polenta squares are slightly browned.
Meanwhile, bring a small pot of water to boil and add beans.
Cook for 2 minute; drain; rinse under cold water and set aside.
In a skillet over medium-high heat, heat olive oil; when hot, add garlic, red pepper and the beans.
Saute until peppers have softened and garlic is golden, about 5 minutes.
Season veggies with salt and pepper.
Place polenta squares on a serving platter and top with veggies; serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1313g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 355 (31%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||53 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 70.4mg||22 %|
|Sodium 5002.7mg||173 %|
|Potassium 609.7mg||16 %|
|Total Carbohydrate 151.7g||45 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 141.3g|
|Protein 44.8g||64 %|
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: 1144
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