Directions:
- In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta evenly over a cookie sheet, and refrigerate until cold.
- Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.
- Heat oil in deep-fryer to 365 degrees F (185 degrees C). Fry polenta sticks in batches until crispy. Place on dry paper towels to drain.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 645.08 Kcal (2701 kJ) | ||
| Calories from fat | 230.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.56g | 39% | |
|---|---|---|---|
| Cholesterol | 19.69mg | 7% | |
| Sodium | 689.57mg | 29% | |
| Potassium | 990.92mg | 21% | |
| Total Carbs | 87.55g | 29% | |
| Sugars | 5.59g | 22% | |
| Dietary Fiber | 7.67g | 31% | |
| Protein | 15.79g | 32% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 2mg | 65% | |
| Iron | 1.4mg | 8% | |
| Calcium | 277mg | 28% | |
| Amount Per 100 g | |||
| Calories | 156.68 Kcal (656 kJ) | ||
| Calories from fat | 55.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.21g | 39% | |
|---|---|---|---|
| Cholesterol | 4.78mg | 7% | |
| Sodium | 167.49mg | 29% | |
| Potassium | 240.68mg | 21% | |
| Total Carbs | 21.27g | 29% | |
| Sugars | 1.36g | 22% | |
| Dietary Fiber | 1.86g | 31% | |
| Protein | 3.83g | 32% | |
| Vitamin C | 2mg | 14% | |
| Vitamin A | 0.5mg | 65% | |
| Iron | 0.3mg | 8% | |
| Calcium | 67.3mg | 28% | |
* 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.
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