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Ingredientes
Direcciones
- Bring water to the boil with salt and crushed garlic. Gradually sprinkle in cornmeal, stiring constantly till mix thickens. Reduce heat to low and stir constantly for 5-10 min till very thick.
- Spoon mix in a greased lamington tin and smooth proportionately. Allow to cold for 1 hour.
- Turn polenta out of tin and cut into 4cm squares. Heat extra virgin olive oil and butter in a pan and fry pcs on both sides till golden, about 5 min.
- Serve with your favourite pasta sauce or possibly as an accompaniment to grilled and roast meats.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 322 | |
| Calories from Fat 180 | 56% |
| Total Fat 20.42g | 26% |
| Saturated Fat 4.94g | 20% |
| Trans Fat 0.35g | |
| Cholesterol 16mg | 5% |
| Sodium 637mg | 27% |
| Potassium 65mg | 2% |
| Total Carbs 31.67g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.67g | 0% |
| Protein 2.98g | 5% |
