Sundried Tomato Polenta

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 90.7
  • Total Fat: 1.9 g
  • Cholesterol: 4.1 mg
  • Sodium: 473.0 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.9 g

View full nutritional breakdown of Sundried Tomato Polenta calories by ingredient
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Number of Servings: 4


    1/2 Teaspoon Salt
    1/2 Cup Cornmeal
    2 Cups Water
    1/2 cup Chopped SunDried Tomatoes
    1/4 Cup 2% Milk Italian Blend or Mozzerella cheese, shredded.


Bring salt and 1 1/2 cups water to boil, add the sundried tomatoes and the cornmeal that you have mixed with the other 1/2 cup water, boil until thick stirring constantly about 5 minutes, maybe less, reduce heat to simmer and cook covered for 10 minutes. Remove from heat stir in cheese and poor into the mini size bread pan that has been coated with cooking spray. Cover, cool and refrigerate over night. Remove polenta from pan and slice into four portions and fry in a heavy skillet using cooking spray until golden on each side. It's good with Parma Rosa sauce, Pasta Sauce or just plain. If a sauce is used remember to count those calories separately.

Number of Servings: 4

Recipe submitted by SparkPeople user MHYSLOP.

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Member Ratings For This Recipe

  • I made my polenta with chicken broth instead of water and added feta cheese to the recipe. It was pretty delicious! - 4/5/10

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