Sundried Tomato and Olive Polenta - Ancient Renaissance Recipe

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Sundried Tomato and Olive Polenta - Ancient Renaissance Recipe
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Ingredients:

Directions:

  1. Boil the vegetable broth; once boiling, stir in the polenta - let it simmer on low heat while stirring frequently for 15 minutes.
  2. Remove from the heating element; stir in the crumbled feta, shredded parmesan, chopped sundried tomatoes, chopped up basil, and sliced olives.
  3. Once stirred in evenly, put the mixture in a GREASED cake pan (or any circular or square shaped container of similar diameter) and spread/press down evenly.
  4. Let the mixture firm up in the refrigerator for a minimum of 2 hours.
  5. Once firm, cut the firm polenta mixtures into slices (approximately 16); coat in flour, shaking off excess.
  6. Fry the floured polenta in olive oil until nicely browned; then drain on paper towel.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 717.79 Kcal (3005 kJ)
Calories from fat 351.83 Kcal
% Daily Value*
Total Fat 39.09g 60%
Cholesterol 45.47mg 15%
Sodium 2752.4mg 115%
Potassium 816.99mg 17%
Total Carbs 74.31g 25%
Sugars 9.99g 40%
Dietary Fiber 7.45g 30%
Protein 20.75g 42%
Vitamin C 14.3mg 24%
Vitamin A 1.2mg 39%
Iron 5.1mg 28%
Calcium 487.2mg 49%
Amount Per 100 g
Calories 166.37 Kcal (697 kJ)
Calories from fat 81.55 Kcal
% Daily Value*
Total Fat 9.06g 60%
Cholesterol 10.54mg 15%
Sodium 637.97mg 115%
Potassium 189.37mg 17%
Total Carbs 17.23g 25%
Sugars 2.32g 40%
Dietary Fiber 1.73g 30%
Protein 4.81g 42%
Vitamin C 3.3mg 24%
Vitamin A 0.3mg 39%
Iron 1.2mg 28%
Calcium 112.9mg 49%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.8
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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