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. pan coated with 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. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.88 Kcal (674 kJ) | ||
| Calories from fat | 40.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 7% | |
|---|---|---|---|
| Cholesterol | 5.36mg | 2% | |
| Sodium | 387.32mg | 16% | |
| Potassium | 195.93mg | 4% | |
| Total Carbs | 27.08g | 9% | |
| Sugars | 9.97g | 40% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 4.5g | 9% | |
| Vitamin C | 17.4mg | 29% | |
| Iron | 0.9mg | 5% | |
| Calcium | 111.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 82.13 Kcal (344 kJ) | ||
| Calories from fat | 20.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 7% | |
|---|---|---|---|
| Cholesterol | 2.74mg | 2% | |
| Sodium | 197.73mg | 16% | |
| Potassium | 100.02mg | 4% | |
| Total Carbs | 13.82g | 9% | |
| Sugars | 5.09g | 40% | |
| Dietary Fiber | 1.14g | 9% | |
| Protein | 2.3g | 9% | |
| Vitamin C | 8.9mg | 29% | |
| Iron | 0.4mg | 5% | |
| Calcium | 56.7mg | 11% | |
* 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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