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Рецепт Chestnut Polenta

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0 голосов | 822 визита
Порций: 5

Ингредиенты

Cost per serving $0.74 view details

Инструкции

  1. In a mixing bowl combine the first four ingredients. Slice the dry tomatoes into bits and add in to the rest. Add in the seasonings and mix well.
  2. Transfer to a sauce pan and stir in the chicken broth. Heat and let simmer till thickened, this may take 5 to 10 min. Stir to keep the bottom from sticking. Stir in the Parmesan cheese. Pour into a shallow pan or possibly muffin tins no more than 1 inch thick and allow to cold in the regrigerator. Once cooled the congealed batter can be sliced and put on an olive oiled cooke sheet and baked at 325 F till browned. Serve while still hot.
  3. NOTES : Prior to corn's introduction in Europe in the 16th century, Corsica was known for it's chestnut polenta. The ratio of chestnut flour to corn meal is not critical.

Nutrition Facts

Amount Per Serving %DV
Serving Size 209g
Recipe makes 5 servings
Calories 130  
Calories from Fat 34 26%
Total Fat 3.88g 5%
Saturated Fat 0.82g 3%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 258mg 11%
Potassium 241mg 7%
Total Carbs 19.51g 5%
Dietary Fiber 2.0g 7%
Sugars 1.57g 1%
Protein 4.12g 7%
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