Grilled Jalapeno Polenta with Sweet and Sour Chutney Recipe

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Grilled Jalapeno Polenta with Sweet and Sour Chutney
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Ingredients:

Directions:

  1. For the polenta: In a medium size sauce pan bring milk to a boil over medium high heat. Slowly add cornmeal, whisking in. Cook for 10 minutes, stirring constantly. Remove from heat and add yolk, jalapeno and cheese. Salt and pepper to taste. Put into a greased 9 by 5 by 3-inch pan. Cover tightly and refrigerate until firm, about 10 minutes. Cut into 24 pieces. Grill or saute to heat. For the chutney: Combine above ingredients in a large bowl and refrigerate up to 1 hour or until ingredients absorb flavors. Spoon over polenta
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 37.76 Kcal (158 kJ)
Calories from fat 2.94 Kcal
% Daily Value*
Total Fat 0.33g 1%
Cholesterol 7.37mg 2%
Sodium 45.41mg 2%
Potassium 77.75mg 2%
Total Carbs 6.28g 2%
Sugars 3.03g 12%
Dietary Fiber 0.59g 2%
Protein 1.75g 3%
Vitamin C 5.2mg 9%
Iron 0.1mg 0%
Calcium 38.4mg 4%
Amount Per 100 g
Calories 71.26 Kcal (298 kJ)
Calories from fat 5.55 Kcal
% Daily Value*
Total Fat 0.62g 1%
Cholesterol 13.9mg 2%
Sodium 85.71mg 2%
Potassium 146.73mg 2%
Total Carbs 11.85g 2%
Sugars 5.71g 12%
Dietary Fiber 1.11g 2%
Protein 3.3g 3%
Vitamin C 9.9mg 9%
Iron 0.1mg 0%
Calcium 72.4mg 4%

* 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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Recipe Tags

Weightwatchers Points

  • 0.7
    Points
  • 1
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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