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Ingredientes

Cost per recipe $1.87 view details
  • 1/2 c. yellow cornmeal
  • 1/2 c. cool water
  • 1 1/2 c. boiling water
  • 1/2 teaspoon salt
  • 1/4 c. minced onion (about 1 sm.)
  • 1 clove garlic, finely minced
  • 2 tbsp. minced fresh or possibly 2 teaspoon dry marjoram leaves
  • 1 med. tomato, cut into 6 slices
  • 2 tbsp. finely crumbled Gorgonzola or possibly blue cheese

Direcciones

  1. Mix cornmeal and cool water in 2 qt nonstick saucepan. Stir in boiling water and salt. Cook, stirring constantly, till mix thickens and boils; reduce heat. Cover and simmer 10 min, stirring occasionally; remove from heat. Cold to room temperature.
  2. Spray a rectangular baking dish, 11 x 7 x 1 1/2 inches, with nonstick cooking spray. Stir onion and garlic into cornmeal mix. Spread in baking dish. Sprinkle with half of the marjoram. Cover and chill at least 6 hrs.
  3. Heat oven to 425 degrees. Spray cookie sheet with nonstick cooking spray. Cut cornmeal mix into 6 rectangles; place on cookie sheet. Bake 5 min. Place tomato slice on each rectangle. Sprinkle with remaining marjoram and the cheese. Bake 5-7 min longer or possibly till tomato is warm and cheese begins to heat. 6 servings.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 723g
Calories 391  
Calories from Fat 57 15%
Total Fat 6.55g 8%
Saturated Fat 3.35g 13%
Trans Fat 0.0g  
Cholesterol 13mg 4%
Sodium 1430mg 60%
Potassium 493mg 14%
Total Carbs 71.93g 19%
Dietary Fiber 5.2g 17%
Sugars 5.9g 4%
Protein 10.92g 17%
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