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Рецепт Grilled Polenta With Fontina Cheese And Sun Dried Tomatoes

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Порций: 6

Ингредиенты

Cost per serving $1.26 view details

Инструкции

  1. Bring water, salt, pepper, and thyme to a boil in large saucepan. Slowly beat polenta with a whisk to avoid lumps. Reduce heat to low and stir to prevent sticking. Cook slowly for 10 min. In a separate pan, saute/fry mushrooms and green onions in 2 tbsp of butter till cooked through and just beginning to brown. Season with a little salt and pepper, add in wine and reduce till most of the wine cooks away. Add in to polenta mix with remaining butter and parsley.
  2. Off heat, spread polenta mix on buttered cake pan or possibly cookie sheet so which it is approx. 1/2" thick. Cold, cover with plastic and chill up to a day in advance. Tocomplete the dish, cut polenta into diamonds or possibly other interesting shapes.
  3. Grill over mesquite till surface is slightly toasted. Turn, place a slice of Fontina cheese on top and allow to just heat. Serve hot, garnished with grilled shiitake mushrooms and slivers of sun-dry tomatoes.
  4. Makes 6 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 257g
Recipe makes 6 servings
Calories 329  
Calories from Fat 191 58%
Total Fat 21.75g 27%
Saturated Fat 13.4g 54%
Trans Fat 0.0g  
Cholesterol 63mg 21%
Sodium 271mg 11%
Potassium 129mg 4%
Total Carbs 23.1g 6%
Dietary Fiber 1.5g 5%
Sugars 1.19g 1%
Protein 7.35g 12%
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