Pesto Baked Polenta

02/21/2011 23:53:00 admin

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Instant whole-grain cornmeal (polenta), available in most grocery stores, provides a unique twist on a traditional Native American dish—and it's quick to fix

Recipe Source: Deliciously Healthy Dinners

Prep time Cook time Yields Serving Size

10 minutes 10 minutes 8 servings 1 wedge

Ingredients

1/4 tsp salt

1/8 tsp ground black pepper

1 C fine yellow (instant) whole-grain cornmeal (polenta)

2/3 C shredded parmesan cheese

1/4 C pesto sauce

Nutrition Facts

Calories 162

Total fat 7 g

Saturated fat 2 g

Cholesterol 8 mg

Sodium 302 mg

Total fiber 0 g

Protein 6 g

Carbohydrates 20 g

Potassium 49 mg

Directions

1, Fill a 4-quart saucepan with 3 cups water; add salt and pepper. Cover. Bring to a boil over high heat.

2, When water boils, reduce heat to medium. Using a whisk or rubber spatula, quickly stir in cornmeal (polenta), cheese, and pesto sauce. Continue stirring until well blended and thick, about 1 minute.

3, Remove from heat. Pour the cornmeal mixture into an 8-inch pie pan or oven-safe dish. Spread evenly with the back of a spoon. Let stand until firm, about 5 minutes.

4, Preheat oven to 400 °F. Bake polenta until heated through, about 10 minutes. Remove from oven.

5, Cut into eight wedges. Serve hot.

Photo & recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.

™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.

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