Polenta Petals
For added pizzazz and a conversation piece, arrange two of these tasty additions on each plate. Enjoy the leftover scraps with scrambled eggs.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 95 |
| pro | 4 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 12 mg |
| sodium | 343 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 2% |
| vit A | 4% |
| folate | 2% |
-
2 cups (500 mL) chicken stock
1 cup (250 mL) water
1/4 tsp (1 mL) each salt and pepper
Pinch cayenne pepper
3/4 cup (175 mL) cornmeal
1/2 cup (125 mL) grated Parmesan cheese
2 tbsp (25 mL) butter
Preparation:
In saucepan, bring chicken stock, water, salt, pepper and cayenne pepper to boil; gradually whisk in cornmeal. Reduce heat to low; cook, stirring often, for 10 minutes. Stir in Parmesan cheese. Scrape into 11- x 7-inch (2 L) glass baking dish, smoothing top. Let stand for 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Turn polenta out onto work surface. With 2-1/2-inch (6 cm) cookie cutter, cut out shapes. In skillet, melt butter over medium heat; cook shapes until lightly browned on both sides.
Source
Canadian Living Magazine: March 2003
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