Polenta Triangles
Polenta Triangles
YIELD Makes 8 servings
See Cooking Videos
INGREDIENTS
| 1/2 | cup uncooked yellow corn grits |
| 1‑1/2 | cups fat-free reduced-sodium chicken broth, divided |
| 2 | cloves garlic, minced |
| 1/2 | cup (2 ounces) crumbled feta cheese |
| 1 | red bell pepper, roasted,* peeled and finely chopped |
PREPARATION:
- Combine grits and 1/2 cup chicken broth in small bowl; mix well. Set aside. Pour remaining 1 cup broth into large heavy saucepan; bring to a boil. Add garlic and moistened grits; mix well. Return to a boil. Reduce heat to low. Cover; cook 20 minutes. Remove from heat; add feta cheese. Stir until cheese is completely melted. Add roasted bell pepper; mix well.
- Spray 8-inch square pan with nonstick cooking spray. Spoon grits mixture into prepared pan. With wet fingertips, press grits evenly into pan. Refrigerate until cold.
- Spray grid with nonstick cooking spray. Prepare grill for direct cooking. Turn polenta out onto cutting board; cut into 4 (2-inch) squares. Cut each square diagonally into 2 triangles.
- Place polenta triangles on grid. Grill over medium-high heat 1 minute or until bottoms are lightly browned. Turn triangles over; grill until browned and crisp. Serve warm or at room temperature.
This recipe appears in: Italian
NUTRITIONAL INFORMATION:
| Serving Size: | 1 triangle |
| Sodium | 142 mg |
| Protein | 3 g |
| Fiber | <1 g |
| Carbohydrate | 9 g |
| Cholesterol | 6 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 26 % |
| Calories | 62 |
DIETARY EXCHANGE:
| Starch | 1 |
You Might Also Like
Island cuisine is a mixture of recipes from all the major island regions, including Hawaii, Cuba, the Caribbean and Jamaica.
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
