In a double boiler, whisk Polenta into boiling water, stirring often to prevent lumping. Cover and steam for 30 minutes on low heat, until cornmeal is softened. Stir in corn, rosemary and cheese. Spread mixture into an 8-inch greased springform pan, pressing the mixture with a spoon to move the mixture up the sides of the pan forming an empty shell. Allow the shell to cool and harden. Grill all vegetables. Season with salt and pepper. Layer the vegetables and chopped basil in pie shell in a decorative pattern. Chill and unmold . Serve at room temperature. Recipe By : From My Garden Posted to MC-Recipe Digest V1 #231 Date: Mon, 30 Sep 1996 00:48:11, -0500 From: KKBG35A@prodigy.com (MRS RUTH D BURKHARDT)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1011g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 249 (16%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 44mg||14 %|
|Sodium 986.7mg||34 %|
|Potassium 2806.6mg||74 %|
|Total Carbohydrate 301g||89 %|
|Dietary Fiber 34.7g||139 %|
|Sugars, other 266.4g|
|Protein 60.5g||86 %|
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: 1583
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!