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Polenta Triangles




Source of Recipe


Atkins website


Recipe Introduction


These savory and creamy wedges taste great alongside just about any
chicken, pork or beef dish—but they are also terrific as a finger
food.



Recipe Link: http://atkins.com/food/recipes/all/Polenta_Triangles.html

List of Ingredients




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

Recipe



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.

Servings: 12
Prep time: 10 minutes
Bake/Cook time: 1 hour


Carbohydrates: 4.5 grams
Net Carbs: 4 grams
Fiber: 0.5 grams
Protein: 2 grams
Fat: 6.5 grams
Calories: 86