Directions:
- Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch or other 2- to 3-quart shallow baking dish.
- Pat polenta roll dry, then cut crosswise into 1/3-inch-thick slices and arrange in baking dish, overlapping slices slightly to cover bottom completely.
- Stir mascarpone in a small bowl to loosen, then spread over polenta, holding slices down with your hand. Sprinkle Parmigiano-Reggiano evenly over top.
- Bake until bubbling and golden, 15 to 18 minutes. Let stand 5 minutes to firm up, then season with pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.79 Kcal (418 kJ) | ||
| Calories from fat | 81.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 14% | |
|---|---|---|---|
| Cholesterol | 24.32mg | 8% | |
| Sodium | 49.82mg | 2% | |
| Total Carbs | 0.2g | 0% | |
| Protein | 2.73g | 5% | |
| Calcium | 22.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 372.29 Kcal (1559 kJ) | ||
| Calories from fat | 302.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.62g | 14% | |
|---|---|---|---|
| Cholesterol | 90.74mg | 8% | |
| Sodium | 185.87mg | 2% | |
| Total Carbs | 0.74g | 0% | |
| Protein | 10.2g | 5% | |
| Calcium | 83.9mg | 2% | |
* 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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