Confetti Polenta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 225.2
  • Total Fat: 9.0 g
  • Cholesterol: 12.9 mg
  • Sodium: 169.8 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 6.5 g

View full nutritional breakdown of Confetti Polenta calories by ingredient


Introduction

Great with salisbury steak, pot roast, roast chicken, pork roast, fish. Great with salisbury steak, pot roast, roast chicken, pork roast, fish.
Number of Servings: 4

Ingredients

    * Onions, raw, 2 tbsp chopped
    * *Peppers, sweet, red, fresh, .25 cup, chopped
    * Garlic, 3 tsp
    * Grapeseed Oil, 1 tbsp
    * Butter, salted, 2 pat (1" sq, 1/3" high)
    * Basil, 3 tbsp chopped
    * Fresh Chives, 1 tbsp chopped
    * Sage, ground, 1 tbsp
    * Yellow Cornmeal, 1 cup
    * 1/4 tsp cayenne
    * 1/4 tsp black pepper
    * Water, tap, 3 cup (8 fl oz)
    * Peas, frozen, 1 cup
    * *Gorgonzola Crumbles, 3 tbsp

Tips

You can use any cheese you like; you can pour polenta into a buttered mold, allow to chill; unmold, slice and fry in oil or butter.


Directions

Mix 1 cup cornmeal with 1 cup water; add cayenne and black pepper, set aside. In a large saucepan, saute onions and peppers in oil and butter until translucent, add garlic and sage, saute 1 minute; add the other 2 cups water and bring to boil; carefully stir in cornmeal mixture (caution - polenta will bubble hot steam), stir well, cover with loose fitting lid (you can balance a wooden spoon across the pot to hold lid up a little). Reduce heat, stir often and cook for 8 minutes; add peas (frozen); cook 2 minutes more. Take off heat, add basil & chives and gorgonzola, stir well and serve.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user OPALBABY.