Polenta Casserole
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 325.2
- Total Fat: 14.9 g
- Cholesterol: 110.5 mg
- Sodium: 1,680.6 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 4.0 g
- Protein: 16.8 g
View full nutritional breakdown of Polenta Casserole calories by ingredient
Introduction
This I took from Simply Recipes (simplyrecipes.com). I made this for a low fat more healthier option for pizza and it worked so well that I couldn't rememebr to take a photo. I'll take it soon. This I took from Simply Recipes (simplyrecipes.com). I made this for a low fat more healthier option for pizza and it worked so well that I couldn't rememebr to take a photo. I'll take it soon.Number of Servings: 1
Ingredients
-
Crust:
1/2 cup polenta (coarse/medium grained)
2 cups water
salt- to taste
1/2 jalapeno
Sauce:
1/2 onion diced
2 cloves garlic diced
1 cup jar marinara sauce
1 cup shrimp (cut into chunks)
1/2 cup low fat cheddar cheese
parsley to garnish
Directions
First prepare the sauce:
Saute the garlic and onion in some olive oil (1 tbsp). Add the shrimp and saute till its done. Add the marinara sauce and let it thicken.
Now prepare the polenta
Bring 2 cups of water and 1 tsp salt to a boil. Now stirring constantly add in the polenta a few handful at a time. Add the chopped jalapenos and cover. When the mixture gets really thick and most of the water has disappeared. Switch off stove and let it sit covered for sometime.
Now to assemble. Use a oven proof glass dish. Pour 1/2 the sauce at the bottom of the dish. Make sure the polenta is still warm and pourable. Transfer the polenta over the sauce spreading it completely. Top with the remaining sauce and cheddar cheese. Bake uncovered at 350 F for 15 min or till the cheese bubbles.
Remove from oven. Let cool completely. Garnish with chopped parsley and digg in!
Note: You can make any variation of the sauce with chicken, pork or beef. A not so healthy option can use 1/2 cup of cheedar in the polenta as well (whisk in it when its hot). A fine grained polenta would give a more congealed appearance (I'll try it and let you know how it goes).
Polenta is basically corn grits and with no fat and hardly any oil its a great option for those junk-food-reaching moments.
Number of Servings: 1
Recipe submitted by SparkPeople user WTLOSS4MEE.
Saute the garlic and onion in some olive oil (1 tbsp). Add the shrimp and saute till its done. Add the marinara sauce and let it thicken.
Now prepare the polenta
Bring 2 cups of water and 1 tsp salt to a boil. Now stirring constantly add in the polenta a few handful at a time. Add the chopped jalapenos and cover. When the mixture gets really thick and most of the water has disappeared. Switch off stove and let it sit covered for sometime.
Now to assemble. Use a oven proof glass dish. Pour 1/2 the sauce at the bottom of the dish. Make sure the polenta is still warm and pourable. Transfer the polenta over the sauce spreading it completely. Top with the remaining sauce and cheddar cheese. Bake uncovered at 350 F for 15 min or till the cheese bubbles.
Remove from oven. Let cool completely. Garnish with chopped parsley and digg in!
Note: You can make any variation of the sauce with chicken, pork or beef. A not so healthy option can use 1/2 cup of cheedar in the polenta as well (whisk in it when its hot). A fine grained polenta would give a more congealed appearance (I'll try it and let you know how it goes).
Polenta is basically corn grits and with no fat and hardly any oil its a great option for those junk-food-reaching moments.
Number of Servings: 1
Recipe submitted by SparkPeople user WTLOSS4MEE.