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Ingredientes
- 1/2 cup very small broccoli florets
- 3/4 cup instant polenta
- 1/2 cup unbleached all purpose flour
- 1 tsp baking soda
- 1 tsp salt, or to taste
- ground black pepper, to taste
- 1 large egg
- 1 cup low fat buttermilk
- 1 cup fresh or frozen corn kernels
- 1/3 cup red bell peppers, finely diced
- 1 Tbsp minced jalapeño {seeds & ribs removed to mellow the heat}, optional
- 2 Tbsp thinly sliced scallion
- 3 Tbsp fresh chopped cilantro
- 1 cup grated reduced fat cheddar or Monterey Jack
- canola oil
View Full Recipe at Le Moine Family Kitchen
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 791g | |
| Calories 1483 | |
| Calories from Fat 479 | 32% |
| Total Fat 54.51g | 68% |
| Saturated Fat 31.18g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 357mg | 119% |
| Sodium 4758mg | 198% |
| Potassium 1298mg | 37% |
| Total Carbs 182.32g | 49% |
| Dietary Fiber 10.9g | 36% |
| Sugars 20.83g | 14% |
| Protein 66.69g | 107% |
