Use a fork or pastry blender to crumble the firm polenta.

Lorrie Hulston Corvin
Recipe by Cooking Light January 2004

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°.

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  • Place crumbled polenta in an 11 x 7-inch baking dish coated with cooking spray. Top with chili and cheddar cheese. Bake at 475° for 13 minutes or until bubbly. Top each serving with 1 tablespoon salsa and 1 tablespoon reduced-fat sour cream.

Nutrition Facts

324 calories; calories from fat 27%; fat 9.7g; saturated fat 5.5g; mono fat 2.5g; poly fat 1g; protein 18.8g; carbohydrates 40.6g; fiber 6.6g; cholesterol 46mg; iron 2.8mg; sodium 881mg; calcium 223mg.
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