Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Recipe by Health January 2011


Credit: Dasha Wright

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

243 calories; fat 9g; saturated fat 5g; mono fat 3g; poly fat 1g; protein 13g; carbohydrates 26g; fiber 1g; cholesterol 56mg; iron 1mg; sodium 688mg; calcium 278mg.