Try this Polenta Triangles for Hors Doeuvres recipe, or contribute your own.
Suggest a better descriptionCombine whipping cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper. Pour into 8-inch square glass baking dish. Chill until cold, about 1 hour. Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and saute until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels to drain. Top triangles with tapenade of choice. Arrange on platter. Garnish with chopped fresh parsley. Serve at room temperature. Per serving: 77 Calories; 7g Fat (80% calories from fat); 1g Protein; 3g Carbohydrate; 17mg Cholesterol; 72mg Sodium Posted to EAT-L Digest 10 Dec 96 Recipe by: Bon Appetit/October 1995 From: "McNamara, Kelly"
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 33 | ||
Calories from Fat: 16 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.3mg | 1 % | |
Sodium 2mg | 0 % | |
Potassium 11.6mg | 0 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.5g | ||
Protein 0.4g | 1 % | |
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: 33
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