Directions:
- Directions
- In a large nonstick saucepan, saute the onion, red pepper and garlic in butter until tender. Stir in water and milk; bring to a boil over medium heat. Gradually whisk in cornmeal, whisking constantly to prevent lumping. Reduce heat; cover and simmer for 8-10 minutes or until cornmeal is tender.
- Stir in the Parmesan cheese, sage, salt and pepper. Spread into a 13-in. x 9-in. x 2-in. pan coated with nonstick cooking spray. Cover and refrigerate for 30-45 minutes or until firm.
- Cut into 12 squares. In a large nonstick skillet, cook polenta in batches in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 712.14 Kcal (2982 kJ) | ||
| Calories from fat | 158.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.58g | 27% | |
|---|---|---|---|
| Cholesterol | 22mg | 7% | |
| Sodium | 2321.75mg | 97% | |
| Potassium | 927.02mg | 20% | |
| Total Carbs | 118.14g | 39% | |
| Sugars | 16.99g | 68% | |
| Dietary Fiber | 11.94g | 48% | |
| Protein | 25.62g | 51% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 5.1mg | 29% | |
| Calcium | 649.3mg | 65% | |
| Amount Per 100 g | |||
| Calories | 59.64 Kcal (250 kJ) | ||
| Calories from fat | 13.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 27% | |
|---|---|---|---|
| Cholesterol | 1.84mg | 7% | |
| Sodium | 194.44mg | 97% | |
| Potassium | 77.64mg | 20% | |
| Total Carbs | 9.89g | 39% | |
| Sugars | 1.42g | 68% | |
| Dietary Fiber | 1g | 48% | |
| Protein | 2.15g | 51% | |
| Vitamin C | 0.7mg | 13% | |
| Iron | 0.4mg | 29% | |
| Calcium | 54.4mg | 65% | |
* 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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