Rating: 2 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

Toss these in a salad or enjoy them as a snack. To vary the flavor, add cheeses or herbs. Spray your knife with cooking spray between cuts to slice the polenta easily.

Recipe by Cooking Light October 2002

Gallery

Recipe Summary

Yield:
6 servings (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and salt to a boil in a large saucepan. Add cornmeal, stirring constantly with a whisk until cornmeal begins to absorb liquid (about 2 minutes). Reduce heat to low; cook 20 minutes, stirring frequently. Stir in half-and-half; cook 15 minutes, stirring frequently.

    Advertisement
  • Spoon cornmeal mixture into an 8-inch square baking dish coated with cooking spray. Using a spatula coated with cooking spray, spread into an even layer. Chill, uncovered, 30 minutes or until completely cool.

  • Preheat oven to 400°.

  • Turn polenta out onto dry surface; cut into 1/2-inch cubes. Place polenta cubes on a baking sheet coated with cooking spray. Bake at 400° for 45 minutes, turning once with a spatula. Cool on a wire rack.

Nutrition Facts

100 calories; calories from fat 18%; fat 2g; saturated fat 1.3g; mono fat 0.7g; protein 2g; carbohydrates 16.7g; fiber 0.5g; cholesterol 10mg; iron 0.7mg; sodium 298mg; calcium 20mg.
Advertisement
Advertisement