Directions:
- In small bowl, combine cheeses and basil; set aside. In a saucepan, bring water to a boil. In another bowl, stir together cornmeal, cold water and salt; mix well. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to a boil. Reduce heat to low; cook until very thick, stirring occasionally.
- Pour a third of the mixture into a greased 9x5x3 inch loaf pan. Sprinkle with a third of the cheese mixture. Repeat layers, finishing with a layer of cheese. Cool for 1 hour; cover and chill overnight or for at least 6 hours. Cut polenta into slices; broil until toasted and browned. Top with pecans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270 Kcal (1130 kJ) | ||
| Calories from fat | 179.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.96g | 31% | |
|---|---|---|---|
| Cholesterol | 30.16mg | 10% | |
| Sodium | 418.59mg | 17% | |
| Potassium | 129.87mg | 3% | |
| Total Carbs | 14.51g | 5% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 2.41g | 10% | |
| Protein | 10.62g | 21% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1mg | 5% | |
| Calcium | 209.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 166.38 Kcal (697 kJ) | ||
| Calories from fat | 110.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.3g | 31% | |
|---|---|---|---|
| Cholesterol | 18.59mg | 10% | |
| Sodium | 257.95mg | 17% | |
| Potassium | 80.03mg | 3% | |
| Total Carbs | 8.94g | 5% | |
| Sugars | 0.76g | 5% | |
| Dietary Fiber | 1.49g | 10% | |
| Protein | 6.55g | 21% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.6mg | 5% | |
| Calcium | 129.1mg | 21% | |
* 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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