Directions:
- Oil large baking sheet. Bring 2 cups water and salt to boil in heavy medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium. Stir constantly with wooden spoon until mixture is very thick, about 6 minutes.
- Divide hot polenta into 2 equal mounds on prepared baking sheet. Using back of spoon, flatten each mound into 6-inch circle, about 1/2 inch thick. Let stand until cool. (Can be prepared 1 day ahead. Cover with plastic and refrigerate.)
- Cut each polenta circle into 6 wedges. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Working in batches, add polenta to skillet; cook until slightly crisp at edges and heated through, adding more oil to skillet as necessary, about 3 minutes per side. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.74 Kcal (284 kJ) | ||
| Calories from fat | 35.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 6% | |
|---|---|---|---|
| Sodium | 101.24mg | 4% | |
| Potassium | 29.2mg | 1% | |
| Total Carbs | 7.83g | 3% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 0.81g | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 4.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 126.82 Kcal (531 kJ) | ||
| Calories from fat | 65.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.31g | 6% | |
|---|---|---|---|
| Sodium | 189.54mg | 4% | |
| Potassium | 54.66mg | 1% | |
| Total Carbs | 14.66g | 3% | |
| Sugars | 0.19g | 0% | |
| Dietary Fiber | 1.33g | 3% | |
| Protein | 1.52g | 2% | |
| Iron | 0.6mg | 2% | |
| Calcium | 8.6mg | 0% | |
* 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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