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Basil Cheese Polenta Wedges

5.0(7)

This is from Swanson's Chicken Broth...you can serve topped with Meat Sauce or as a side dish!! Options for grilling, baking or pan-frying given. Cooking time includes chilling.

by Charmie777·published 2006-02-27

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Grains

Servings

6 serving(s)

Total time

2h 10m

prep 10 min

Calories / serving

189 kcal

Ingredients (7)

serves

3 1/2 cups chicken brothchicken-broth
1 1/2 cups stone-ground yellow cornmealcornmeal
1 bay leafbay-leaf
1/8 teaspoon pepperpepper
1 tablespoon olive oilolive-oil
1 tablespoon chopped fresh basil (or 1 teaspoon dried)basil
1/2 cup grated parmesan cheeseparmesan

Instructions (11 steps)

01Heat broth, cornmeal, bay leaf and pepper in saucepan to a boil.
02Stir in oil.
03Cook and stir 10 minutes or until mixture thickens.
04Remove bay leaf.
05Stir in basil and hceese.
06Pour mixture into greased 9" pie plate.
07

Cover and chill 2 hours or until firm.

08Cut polenta into 6 wedges.

09To grill: brush wedges on both sides with olive oil. Place on hot grill and cook 4 minutes, turning once.

10To bake: place wedges on greased baking sheet. Bake at 375º for 20 minutes or until browned and crispy, turning once.

11To pan-fry: heat oil in nonstick skillet. Add wedges and cook 10 minut4es or until browned and crispy, turning once.

Nutrition (per serving)

Calories: 189 kcal
Protein: 9 g
Fat: 7 g
Saturated fat: 2 g
Carbs: 24 g
Fiber: 2 g
Sugar: 1 g
Sodium: 583 mg
Cholesterol: 7 mg

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