Basil Cheese Polenta Wedges Recipe

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Ingredients:

Serving

3 1/2 cups chicken broth
1 1/2 cups stone-ground yellow cornmeal
1 bay leaf
1/8 tsp pepper
1 tbsp olive oil
1 tbsp chopped fresh basil (or 1 tsp dried )
1/2 cup grated parmesan cheese

Directions:

Heat broth, cornmeal, bay leaf and pepper in saucepan to a boil.
Stir in oil.
Cook and stir 10 minutes or until mixture thickens.
Remove bay leaf.
Stir in basil and hceese.
Pour mixture into greased 9 pie plate.
Cover and chill 2 hours or until firm.
Cut polenta into 6 wedges.
To grill: brush wedges on both sides with olive oil. Place on hot grill and cook 4 minutes, turning once.
To bake: place wedges on greased baking sheet. Bake at 375º for 20 minutes or until browned and crispy, turning once.
To pan-fry: heat oil in nonstick skillet. Add wedges and cook 10 minut4es or until browned and crispy, turning once.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	174.42 Kcal (730 kJ)
Calories from fat	51.91 Kcal
		% Daily Value*
Total Fat	5.77g	9%
Cholesterol	7.33mg	2%
Sodium	639.42mg	27%
Potassium	130.08mg	3%
Total Carbs	23.55g	8%
Sugars	0.09g	0%
Dietary Fiber	5.15g	21%
Protein	5.25g	11%
Vitamin C	10.6mg	18%
Iron	1.4mg	8%
Calcium	118.9mg	12%

Amount Per 100 g
Calories	96.27 Kcal (403 kJ)
Calories from fat	28.65 Kcal
		% Daily Value*
Total Fat	3.18g	9%
Cholesterol	4.05mg	2%
Sodium	352.93mg	27%
Potassium	71.8mg	3%
Total Carbs	13g	8%
Sugars	0.05g	0%
Dietary Fiber	2.84g	21%
Protein	2.9g	11%
Vitamin C	5.9mg	18%
Iron	0.8mg	8%
Calcium	65.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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