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Obesity Discussion · 02-07-07, 04:06 PM

POLENTA TRIANGLES

Servings: 12
Prep time: 0:10:00
Bake/Cook time: 1:00:00

Calories: 86
Fat: 6 grams
Protein: 2 grams
Carbohydrates: 4 grams
Fiber: 0 grams
Net Carbs: 4 grams
2 1/4 cups lower sodium chicken broth
1/4 cup heavy cream
1/2 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup Parmesan, grated
9 pitted kalamata olives, finely chopped
1 tablespoon sun dried tomato paste
3 tablespoons olive oil, plus more for pie plate and baking
sheet
1. Brush a 10-inch pie plate with olive oil and set aside.
2. Bring broth and cream to a boil in a heavy 3-quart
saucepan oven medium-high heat. Whisking constantly,
gradually add cornmeal, salt and pepper. Reduce heat
to medium-low and simmer, stirring constantly with a
wooden spoon until thick and creamy, about 15 minutes.
3. Turn off heat. Add Parmesan, olives and tomato paste
and stir until cheese has melted. Pour mixture into pie
plate; spread evenly. Top with plastic wrap and cook at
room temperature until set, about 30 minutes. Cut into
wedges and set aside.
4. In a large skillet over medium-high heat, heat oil until
hot. Add polenta wedges and fry until golden brown,
about 2 minutes per side. Serve immediately.
These savory and creamy wedges taste great alongside just
about any chicken, pork or beef dishbut they are also terrific as
a finger food.

02-07-07, 04:06 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Polenta Triangles POLENTA TRIANGLES Servings: 12 Prep time: 0:10:00 Bake/Cook time: 1:00:00 Calories: 86 Fat: 6 grams Protein: 2 grams Carbohydrates: 4 grams Fiber: 0 grams Net Carbs: 4 grams 2 1/4 cups lower sodium chicken broth 1/4 cup heavy cream 1/2 cup yellow cornmeal 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup Parmesan, grated 9 pitted kalamata olives, finely chopped 1 tablespoon sun dried tomato paste 3 tablespoons olive oil, plus more for pie plate and baking sheet 1. Brush a 10-inch pie plate with olive oil and set aside. 2. Bring broth and cream to a boil in a heavy 3-quart saucepan oven medium-high heat. Whisking constantly, gradually add cornmeal, salt and pepper. Reduce heat to medium-low and simmer, stirring constantly with a wooden spoon until thick and creamy, about 15 minutes. 3. Turn off heat. Add Parmesan, olives and tomato paste and stir until cheese has melted. Pour mixture into pie plate; spread evenly. Top with plastic wrap and cook at room temperature until set, about 30 minutes. Cut into wedges and set aside. 4. In a large skillet over medium-high heat, heat oil until hot. Add polenta wedges and fry until golden brown, about 2 minutes per side. Serve immediately. These savory and creamy wedges taste great alongside just about any chicken, pork or beef dishbut they are also terrific as a finger food. Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to www.atkins.com __________________