Directions:
- Lightly oil a 9 inch pie pan or 8x8 inch pan.
- Place water in a medium saucepan over high heat and when it comes to a boil, gradually stir in the cornmeal.
- Reduce heat to medium-low and cook until thickens, about 20 minutes, stirring frequently.
- Add the parsley and the parmesan cheese, if using.
- Pour in the prepared pan and refrigerate until cooled and solid, at least 20 minutes or up to 4 hours.
- When cooled, use a cookie cutter to cut into shapes.
- Store in airtight container up to two weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.35 Kcal (290 kJ) | ||
| Calories from fat | 13.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 2% | |
|---|---|---|---|
| Cholesterol | 2.75mg | 1% | |
| Sodium | 56.84mg | 2% | |
| Potassium | 58.06mg | 1% | |
| Total Carbs | 11.98g | 4% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 2.46g | 5% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 51.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 45.16 Kcal (189 kJ) | ||
| Calories from fat | 9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 2% | |
|---|---|---|---|
| Cholesterol | 1.79mg | 1% | |
| Sodium | 37.01mg | 2% | |
| Potassium | 37.81mg | 1% | |
| Total Carbs | 7.8g | 4% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.73g | 4% | |
| Protein | 1.6g | 5% | |
| Vitamin C | 1.6mg | 4% | |
| Iron | 0.4mg | 3% | |
| Calcium | 33.5mg | 5% | |
* 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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