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Polenta with Salmon and Salsa

  Olive oil 1 Tablespoon
  Butter 1 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Shallots 2 Small, finely chopped
  Chicken stock 350 Milliliter (1 1/2 Cups)
  Dry riesling wine 2 Tablespoon
  Chopped smoked salmon 2 Tablespoon
  Finely chopped green chilies 2 Tablespoon
  Finely chopped cilantro 1 Tablespoon
  Chili powder 1⁄2 Teaspoon
  Salt To Taste
  Fine cornmeal 225 Gram (1 Cup)
  Sour cream 2 Tablespoon (For Garnish)
  Salsa 2 Tablespoon (For Garnish)

In a skillet, heat olive oil and butter and quickly saute garlic and shallots.
Add stock and bring to a simmer.
Add Dry Riesling, salmon, green chilies, cilantro, chili powder, and salt.
Add cornmeal, stirring constantly until smooth and tender.
Remove from heat and pour into a buttered 17" x 11" (27.5 x 17.5 cm) baking pan.
Cool in refrigerator for 1 hour or overnight.
Turn upside down and cut into wedges.
Serve with sour cream and salsa.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Everyday, Healthy
Preparation Time: 
70 Minutes

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1464 Calories from Fat 449

% Daily Value*

Total Fat 51 g77.8%

Saturated Fat 16.6 g83.2%

Trans Fat 0 g

Cholesterol 65.3 mg21.8%

Sodium 1356.9 mg56.5%

Total Carbohydrates 206 g68.8%

Dietary Fiber 25.3 g101.3%

Sugars 13.5 g

Protein 43 g86.5%

Vitamin A 68.6% Vitamin C 147.7%

Calcium 15.8% Iron 64.5%

*Based on a 2000 Calorie diet

Polenta With Salmon And Salsa Recipe