Polenta Crostini

recipe

Yield:

10 servings (serving size: 2 crostini)

Recipe from

Cooking Light

Nutritional Information

Calories 41
Caloriesfromfat 37 %
Fat 1.7 g
Satfat 0.8 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 2.8 g
Carbohydrate 3.6 g
Fiber 0.3 g
Cholesterol 3 mg
Iron 0.2 mg
Sodium 205 mg
Calcium 51 mg

Ingredients

3 cups fat-free, less-sodium chicken broth
1 teaspoon extra-virgin olive oil
1/3 cup whole grain yellow cornmeal
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
Cooking spray

Preparation

Bring broth and oil to a boil in a small saucepan. Add cornmeal, stirring constantly with a whisk until cornmeal begins to absorb liquid (about 2 minutes). Reduce heat to low; cook 25 minutes, stirring frequently. Remove from heat; stir in cheese.

Spoon cornmeal mixture into a 2-quart baking dish coated with cooking spray. Using a spatula coated with cooking spray, spread into an even layer. Cool to room temperature; cover and chill overnight.

Preheat oven to 400°.

Cut polenta into 20 pieces. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 400° 30 minutes, turning after 15 minutes. Cool to room temperature on a wire rack.

Note:

Chef Michael Chiarello,

October 2002
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