Lorna Sass: Broiled Polenta Squares

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Broiled Polenta Squares

 

Recipe By :Lorna Sass, Short-Cut Vegetarian, page 38

Serving Size : 2 Preparation Time :0:05

Categories :

 

Amount Measure Ingredient -- Preparation Method

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vegetable oil cooking spray

1 recipe Basic Polenta

(cooked until firm but still pourable)

2 tablespoons grated Parmesan cheese -- (optional)

 

Polenta squares are made by spreading hot cooked polenta into an oiled

dish and letting it cool. In about fifteen minutes, the polenta firms up

and you can cut it into shapes. The shaped polenta can be served at room

temperature or sauteed in a little olive oil, but I prefer to grill it

under the broiler. The results are crispy squares with a golden-brown

crust and a creamy interior. They make attractive bases for chili,

ragouts, spaghetti sauce, or greens.

 

It's convenient to make a double batch of Basic Polenta and turn half into

shapes to refrigerate for serving later in the week.

 

Mist an 8-inch square baking dish (or a 9-inch pie plate) with cooking

spray. Pour the hot polenta into the dish. Smooth the top with a rubber

spatula. Set aside, uncovered, until firm, about 15 minutes. (At this

point, you may cover and refrigerate until needed, up to 5 days).

 

To serve, position the broiler rack 6 inches below the element and turn on

the broiler. Cut the polenta into 4 squares; if you want smaller pieces,

cut each square into 2 triangles. (If using a pie plate, cut into 6

wedges). Transfer to a lightly greased cookie sheet or the foil-covered

broiler pan. Sprinkle with the Parmesan cheese (if using). Broil the

polenta, without turning, until dotted with color, about 5 minutes. Makes

2 to 3 servings.

 

T(Broil):

" 0:05 "

 

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Per serving: 23 Calories (kcal); 2g Total Fat; (60% calories from fat); 2g

Protein; trace Carbohydrate; 4mg Cholesterol; 93mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0