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Рецепт Polenta With Sun Dried Tomato And Green Olive Pesto

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0 голосов | 932 визита
Порций: 4

Ингредиенты

Cost per serving $0.17 view details

Инструкции

  1. Drain tomatoes and combine on cutting board with capers and olives. Chop together as finely as possible. The result will be a rough-textured pesto. Remove to bowl and add in garlic, anchovy paste, red pepper flakes and oil. Mix thoroughly. (Preserved olives vary in their saltiness; taste pesto before seasoning with salt and additional red pepper flakes.) Set aside.
  2. Cook polenta according to package instructions, adding more water as it cooks if necessary to maintain a soft consistency. Stir in extra virgin olive oil and spoon into serving 4 bowls. Stir generous spoonful of pesto into each serving. (Leftover pesto makes a flavorful sandwich spread.)
  3. This recipe yields 4 servings.
  4. Comments: If fuel economy is not an issue, use regular polenta rather than instant; it takes longer to cook but the texture is superior.

Nutrition Facts

Amount Per Serving %DV
Serving Size 32g
Recipe makes 4 servings
Calories 86  
Calories from Fat 84 98%
Total Fat 9.41g 12%
Saturated Fat 1.29g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 282mg 12%
Potassium 19mg 1%
Total Carbs 0.86g 0%
Dietary Fiber 0.6g 2%
Sugars 0.1g 0%
Protein 0.23g 0%
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