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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, bring the milk/water mixture to a boil; using a wooden spoon, stir the salt and polenta into the boiling liquid in a steady stream, stirring constantly until the mixture has thickened. | 2. Lower the heat and simmer for about 20 minutes, stirring frequently; add the butter, cheese and seasoning. | 3. Lightly grease a shallow roasting pan and pour in the polenta mixture; cool, then chill overnight. | 4. To make the sauce, fry the onion and garlic in oil for 5 minutes, then add the tomatoes, seasoning and sage; cook for 10 minutes, stir in the broad beans and cook for another 5 minutes. | 5. Turn out the polenta and cut into fingers; grill both sides until brown and crisp; spread with a little butter and serve with the tomato beany sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	7 1/2	cups	mixed	4140.0	99.72	41.22	429.12
salt	2	teaspoons		-	-	-	-
polenta	1 1/2	1/2		201.7333	0.0	44.88	1.1333
butter	2	tablespoons		171.0	7.857	5.343	14.4
parmesan cheese	2	ounces	grated	209.7862	22.6796	22.6796	2.8349
black pepper			ground	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		crushed	201.7333	0.0	44.88	1.1333
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
nutmeg			grated	-	-	-	-
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
salt pepper			ground	201.7333	0.0	44.88	1.1333
sage	1	pinch	dried	-	-	-	-
broad bean	8	ounces		201.7333	0.0	44.88	1.1333

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