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Polenta is a thick cooked mixture made with cornmeal and a liquid (water, broth, or milk). When chilled, polenta solidifies and can be cut into shapes and grilled or sautéed. Polenta may be prepared ahead, covered, and refrigerated overnight.

Micol Negrin
Recipe by Cooking Light August 2005

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Recipe Summary

Yield:
6 servings (serving size: 2 polenta rounds and 1/2 cup tomato sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare polenta, place cornmeal in a large saucepan. Gradually add water and 1/2 teaspoon salt, stirring constantly with a whisk. Bring to a boil. Reduce heat to medium; cook 15 minutes, stirring frequently. Remove from heat; stir in grated cheese. Spoon polenta into a 13 x 9-inch pan coated with cooking spray, spreading evenly. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.

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  • To prepare sauce, combine tomato and next 6 ingredients (through pepper) in a medium bowl; set aside.

  • Prepare grill.

  • Cut polenta into rounds using a 2 1/2-inch cookie cutter; coat both sides of rounds evenly with cooking spray. Grill polenta 5 minutes on each side or until golden brown. Serve with tomato sauce, and sprinkle with shaved cheese. Serve immediately.

Nutrition Facts

251 calories; calories from fat 24%; fat 6.7g; saturated fat 2.4g; mono fat 2.4g; poly fat 1g; protein 9g; carbohydrates 40.4g; fiber 5g; cholesterol 14mg; iron 1.1mg; sodium 549mg; calcium 154mg.
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