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Ingredientes
- 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
- 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.
- 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.
- 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% |
