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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (76g) Recipe makes 8 servings |
||
| Calories 40 | ||
| Calories from Fat 20 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.3g | 3% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 248mg | 10% | |
| Potassium 80mg | 2% | |
| Total Carbohydrate 2.5g | 0% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 1.1g | ||
| Protein 2.5g | 5% | |
Ingredients
- 1/2 cup yellow corn grits
- 1 1/2 cups chicken broth, divided
- 2 cloves garlic, minced
- 1/2 cup feta cheese, crumbled (2 ounces)
- 1 red bell pepper, roasted, peeled and finely chopped
- nonstick cooking spray
Directions
1
Combine grits and 1/2 cup broth; mix well and set aside.2
Pour remaining 1 cup broth into heavy, large saucepan; bring to a boil.3
Add garlic and moistened grits; mix well and return to a boil. Reduce heat to low; cover and cook 20 minutes.4
Remove from heat; add feta cheese. Stir until cheese is completely melted.5
Add red pepper; mix well.6
Spray 8-inch square pan with cooking spray. Spoon grits mixture into prepared pan. Press grits evenly into pan with wet fingertips.7
Refrigerate until cold.8
Preheat broiler. Spray baking sheet with cooking spray.9
Turn polenta out onto cutting board and cut into 2-inch squares. Cut each square diagonally into 2 triangles.10
Place polenta triangles on prepared baking sheet and spray tops lightly with cooking spray. Place under broiler until lightly browned and crisp.11
Serve warm or at room temperature. Garnish with fresh oregano and chives if desired.12
Exchanges 1 starch/bread.
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Featured Reviews for This Recipe
From: Chandra M
On Jul 5, 2008
These were very good. I used blue cornmeal for a red, white, & blue 4th of July appetizer and it turned out very well. Thanks for the recipe, it was very easy to make! -I cooked mine for about 10 minutes
From: Rainette
On Feb 16, 2008
Very easy to make. We liked it but didn't love it. I found it a little bit salty.
From: Claire #3
On Oct 8, 2002
First time polenta maker here and I just wanted to say thanks to Dancer for posting a recipe with a relatively small yield. My experiment in polenta making proved successful so maybe next time I'll double it. One note. I did not need to boil the polenta for 20 minutes. It was thickened and ready to spread into the pan after 8 minutes. Also, just for fun I cut my polenta into cookie cutter shapes rather than diamonds. Polenta is exceptionally amenable to cookie cutters and I had the cutest polenta "pumpkins". Another experiment. I topped a few of the pumpkins with blue cheese before broiling. YUM! These were extremely flavorful and relatively healthy.
From: Derf
On Apr 6, 2005
We were delighted with this polenta! The taste is marvelous and I loved the colours, very pretty triangles. Mine also cooked within about 10 minutes, I only was able to get them half crisp under the broiler, they were a little soft on the bottom but it didn't matter the taste was sooo good. I just made 1/2 a recipe for the two of us. Love the feta cheese, garlic and roasted pepper. Thanks for sharing a good one we will enjoy again.
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