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Pan Browned Polenta

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  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Small, finely chopped
  Minced green bell pepper/Drained minced oil-packed sun-dried tomatoes 3 Tablespoon
  Garlic 3 Clove (15 gm), minced or pressed
  Chicken broth 4 1⁄2 Cup (72 tbs)
  Polenta 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1 Teaspoon

Heat 2 tablespoons of the oil in a 4- to 5-quart pan over medium heat.
Add onion, bell pepper, tomatoes, and garlic; cook, stirring occasionally, until onion is softened (about 5 minutes).
Add broth and bring to a boil over high heat.
Gently pour polenta in a thin stream into boiling broth.
Cook, stirring with a long-handled wooden spoon, until thickened (about 5 minutes).
Reduce heat to low; cook, stirring, for 10 more minutes.
Immediately pour polenta into a well-greased 4- by 8-inch loaf pan; let cool until firm—about 30 minutes.
(Or cover and refrigerate for up to 3 days.) Run a knife around edges of pan and turn polenta out onto a board.
Carefully cut crosswise into 8 slices; cut each slice in half diagonally.
Melt butter in 2 tablespoons oil in a wide nonstick frying pan over medium heat.
Add half the polenta slices.
Cook, turning as needed, until brown on both sides (about 15 minutes).
Remove from pan; keep warm.
Repeat to cook remaining slices, adding more oil to pan as necessary.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1456 Calories from Fat 583

% Daily Value*

Total Fat 66 g102.2%

Saturated Fat 11.3 g56.3%

Trans Fat 0 g

Cholesterol 10.8 mg3.6%

Sodium 2803.5 mg116.8%

Total Carbohydrates 196 g65.4%

Dietary Fiber 19.6 g78.4%

Sugars 12.7 g

Protein 26 g51.5%

Vitamin A 15.5% Vitamin C 83.3%

Calcium 7.5% Iron 48.5%

*Based on a 2000 Calorie diet


Pan Browned Polenta Recipe