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

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 test

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