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Polenta Petals

By The Canadian Living Test Kitchen

Tested till perfect

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Polenta Petals

This recipe makes 8 servings

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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

More great recipes from this menu:

For added pizzazz and a conversation piece, arrange two of these tasty additions on each plate. Enjoy the leftover scraps with scrambled eggs.

Ingredients

  • 2 cups chicken stock
  • 1 cup water
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 pinch cayenne pepper
  • 3/4 cup cornmeal
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp 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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