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
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
- Folate 2.0
- Calcium 7.0
- Vitamin A 4.0
