02-07-07, 04:06 PM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,874
Weight Statistics8/1/2006 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
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