Polenta Petals

Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: March 2003

Ingredients

  • 2 cups chicken stock
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch cayenne pepper
  • 3/4 cups cornmeal
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter

Method

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.

Nutritional facts <b>Per piece:</b> about

  • Sodium 343 mg
  • Protein 4 g
  • Calories 95.0
  • Total fat 5 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Polenta Petals

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