Ed's Black Olives & Sun-Dried Tomatoes Polenta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
4 cups icken stock1 cup dry polenta1 cup feta cheese, crumbled2/3 cup parmesan cheese, grated1/3 cup black olives , sliced2/3 cup sun-dried tomatoes, chopped
9 Servings
Bring chicken stock to a boil and cook polenta accoring to instructions. Remove from heat and add feta, parmesan, black olives, and sun-dried tomatoes to polenta and stir to combine mixture. Spray a pyrex square and pour in mixture. Refrigerate for 3 hours. Cut into 9 squares and grill or fry in oil.
Number of Servings: 9
Recipe submitted by SparkPeople user EDMINN.
Bring chicken stock to a boil and cook polenta accoring to instructions. Remove from heat and add feta, parmesan, black olives, and sun-dried tomatoes to polenta and stir to combine mixture. Spray a pyrex square and pour in mixture. Refrigerate for 3 hours. Cut into 9 squares and grill or fry in oil.
Number of Servings: 9
Recipe submitted by SparkPeople user EDMINN.
Nutritional Info Amount Per Serving
- Calories: 154.0
- Total Fat: 6.7 g
- Cholesterol: 22.8 mg
- Sodium: 863.2 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.5 g
- Protein: 7.8 g
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