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Basil Cheese Polenta Wedges

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)70.2502
Energy (kCal)1153.3111
Carbohydrates (g)151.4815
Total fats (g)30.9212
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat broth, cornmeal, bay leaf and pepper in saucepan to a boil. | 2. Stir in oil. | 3. Cook and stir 10 minutes or until mixture thickens. | 4. Remove bay leaf. | 5. Stir in basil and hceese. | 6. Pour mixture into greased 9" pie plate. | 7. Cover and chill 2 hours or until firm. | 8. Cut polenta into 6 wedges. | 9. To grill: brush wedges on both sides with olive oil. Place on hot grill and cook 4 minutes, turning once. | 10. To bake: place wedges on greased baking sheet. Bake at 375º for 20 minutes or until browned and crispy, turning once. | 11. To pan-fry: heat oil in nonstick skillet. Add wedges and cook 10 minut4es or until browned and crispy, turning once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 3 1/2 cups 273.42 6.615 38.9844 9.1728
    yellow cornmeal 1 1/2 1/2 stone-ground 611.22 128.6124 15.1524 6.222
    bay leaf 1 - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    basil 1 tablespoon chopped 0.6095 0.0702 0.0835 0.017
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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