SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 127.1
  • Total Fat: 3.2 g
  • Cholesterol: 4.2 mg
  • Sodium: 533.1 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.1 g

View full nutritional breakdown of Polenta a la Doņa Iņez calories by ingredient
Report Inappropriate Recipe

Polenta a la Doņa Iņez

Submitted by: ANNE-ELIZ

Introduction

I learned this recipe from a friend of mine during our FeldenkraisŪ training program.

It has become one of my go-to dishes for home meals, parties and pot-lucks.

This recipe can quite easily be modified to make more or less, as you desire. The toppings can also be varied.

It will serve four as a main dish, or more as a side or appetizer.

The number of servings given here was the side or appetizer number.
I learned this recipe from a friend of mine during our FeldenkraisŪ training program.

It has become one of my go-to dishes for home meals, parties and pot-lucks.

This recipe can quite easily be modified to make more or less, as you desire. The toppings can also be varied.

It will serve four as a main dish, or more as a side or appetizer.

The number of servings given here was the side or appetizer number.

Number of Servings: 8

Ingredients

    One and a half cups of cornmeal

    Three and a half cups of water

    2 tsp salt

    8 pieces of sun dried tomatoes

    Approximately a quarter cup of goat cheese or feta

    Approximately two tablespoons of fresh cilantro leaves (optional)

    olive oil

Directions

Re-hydrate the tomatoes.

Chop them roughly.

Bring the water to a boil. Add the salt and polenta in a stream, whisking, and simmer, stirring, for 4 to 5 minutes or until it is thick. (The polenta will splatter.)

Stir in 3/4 cup of the Parmesan.

Working quickly, spread the polenta evenly in a lightly oiled shallow gratin or lasagna pan and let cool completely.

If using the cilantro, half can be mixed with the polenta and the balance, used as garnish.

Top the polenta with tomatoes and crumbled cheese, drizzle with olive oil.

Bake the polenta for 20 to 25 min. at 350° F.

If desired, place under broiler for 1 minute to brown the top.

Number of Servings: 8

Recipe submitted by SparkPeople user ANNE-ELIZ.






Great Stories from around the Web


Rate This Recipe