Baked Polenta with Garlic and Parmesan Crostini

 Recipe

Yield:

Makes 6 servings (serving size: 1 ramekin, 2 crostini)

Nutritional Information

Calories 243
Fat 9 g
Satfat 5 g
Monofat 3 g
Polyfat 1 g
Protein 13 g
Carbohydrate 26 g
Fiber 1 g
Cholesterol 56 mg
Iron 1 mg
Sodium 688 mg
Calcium 278 mg

Ingredients

18 garlic cloves, peeled
3/4 cup olive oil
1 1/2 cups fat-free milk
1 (16-ounce) tube polenta, crumbled
1 egg
1 tablespoon chopped parsley
1 tablespoon unsalted butter
1/2 tablespoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups Parmesan cheese
1/4 baguette
2 tablespoons Parmesan cheese
1 tablespoon chopped parsley

Preparation

Preheat oven to 375°. Place peeled garlic cloves and olive oil in a pot over medium heat; cook until garlic is soft (5-6 minutes). Remove from heat; set aside. Bring milk to a boil; remove from heat. Add polenta to pan; mash until smooth. Add egg, 1 tablespoon chopped parsley, butter, crushed red pepper, salt, and pepper to pan; bring to boil. Reduce heat, and cook until thick (about 5 minutes). Transfer into 6 (6-ounce) ramekins; sprinkle each with 2 tablespoons plus 2 teaspoons Parmesan cheese. Bake 15 minutes. To make crostini: Cut 1/4 baguette into 12 slices; drizzle evenly with the garlic oil, and sprinkle each with 1 teaspoon Parmesan. Bake 2-3 minutes. Top each ramekin with 3 garlic cloves. Sprinkle ramekins evenly with a total of 1 tablespoon chopped parsley; serve with 2 crostini.

Note:

Marc Forgione,

January 2011
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