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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1/2 sm Red onion, chopped
- 1 x Clove garlic, chopped
- 1/2 tsp Salt
- 3 1/2 c. Non-fat chicken stock
- 1 c. Instant polenta
- 1 Tbsp. Parmesan cheese Fresh grnd black pepper
Direcciones
- In large, deep saucepan, heat oil over medium heat; add in onion and saute/fry 5-7 minutes till softened. Add in garlic and saute/fry 1 minutes, being sure not to let it brown. Add in salt and stock and bring to a rolling boil. Add in instant polenta in thin stream and cook, stirring for 5-10 minutes, till very smooth and stiff. Stir in the cheese and quickly pour the polenta into 8-inch non-stick square pan which has been rinsed out with cool water. Smooth the top with a spatula. When the polenta has cooled, cover it and allow to rest for at least 2 hours.
- Cut the polenta in half and cut each half into thirds. Slice each piece horizontally to make 12 squares about 1/2 inch thick.
- Prepare barbecue for grilling. Brush the polenta with a little extra virgin olive oil and sprinkle with black pepper. Grill 6-7 minutes on each side till brown and crispy. Place slices on individual plates and garnish with hot red onion confit.
- Serves: 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 6 servings | |
| Calories 155 | |
| Calories from Fat 47 | 30% |
| Total Fat 5.36g | 7% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 427mg | 18% |
| Potassium 166mg | 5% |
| Total Carbs 22.49g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.97g | 1% |
| Protein 3.73g | 6% |
