Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light October 2002

Gallery

Recipe Summary

Yield:
10 servings (serving size: 2 crostini)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

41 calories; calories from fat 37%; fat 1.7g; saturated fat 0.8g; mono fat 0.7g; poly fat 0.1g; protein 2.8g; carbohydrates 3.6g; fiber 0.3g; cholesterol 3mg; iron 0.2mg; sodium 205mg; calcium 51mg.
Advertisement