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Ingredientes
- 1 lb chickpea flour
- 3.6 pints water
- Salt
- 6 tablespoons butter
- 1 cup freshly grated Parmigiano cheese
Direcciones
- Pour the flour slowly into hot salted water, whisking gently so as not to form lumps.
- Cook for 40 minutes stirring constantly.
- Scoop polenta into a large shallow baking dish and let cool until it's firm.
- Preheat oven to 375 degrees F.
- Butter another large shallow baking dish.
- Cut cooled polenta into slices 2 inches wide and 6 inches long.
- Put slices in buttered baking dish.
- Dot generously with butter and sprinkle with Parmigiano cheese.
- Bake 20 minutes or until cheese is melted. For a golden-brown crust, put briefly under preheated broiler.
- Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 6 servings | |
| Calories 394 | |
| Calories from Fat 144 | 37% |
| Total Fat 16.58g | 21% |
| Saturated Fat 7.82g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 142mg | 6% |
| Potassium 643mg | 18% |
| Total Carbs 43.72g | 12% |
| Dietary Fiber 8.2g | 27% |
| Sugars 8.21g | 5% |
| Protein 17.05g | 27% |
