Made with 100% gluten free corn
1. In a pot, bring the chicken broth and salt to a boil. Slowly add the P.A.N. Pre-cooked Yellow Corn Flour and lower the heat to medium. Blend with a whisk until thoroughly combined and thick.
2. Add the Parmesan cheese and blend until thoroughly combined.
3. Remove from the heat and pour the polenta into a heat-resistant bowl. Cover with half of the mozzarella cheese and then add the tomato sauce. Next, cover with the remaining cheese, melted butter and, lastly, sprinkle with freshly ground black pepper.
4. Pre-heat the oven to 355ºF and bake for 15 minutes or until the cheese has melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1434g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2034 | ||
Calories from Fat: 1212 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 134.6g | 180 % | |
Saturated Fat 42g | 210 % | |
Monounsaturated Fat 54.1g | ||
Polyunsanturated Fat 27.2g | ||
Cholesterol 649.5mg | 200 % | |
Sodium 3873.3mg | 134 % | |
Potassium 3473.3mg | 91 % | |
Total Carbohydrate 31.9g | 9 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 23.3g | ||
Protein 169.7g | 242 % | |
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: 2034
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