PREP TIME: 10 MINUTES TOTAL TIME: 1 HOUR 15 MINUTES MAKES 4 SERVINGS MUFA: CANOLA OIL PREP TIME: 10 MINUTES TOTAL TIME: 1 HOUR 15 MINUTES MAKES 4 SERVINGS MUFA: CANOLA OIL
To make clean cuts when cutting the polenta into rectangles, use a sharp knife lightly coated with cooking spray.
¼ cup canola oil, divided
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary
3 cups water
¼ teaspoon salt
¾ cup gluten-free instant polenta
1 cup shredded reduced-fat sharp Cheddar cheese
1. Coat an 8″ x 8″ baking pan with cooking spray.
2. In a small nonstick skillet over medium-high heat, warm 3 tablespoons of the oil. Cook the onion and garlic, stirring occasionally, for 5 minutes, or until softened. Remove from the heat and stir in the rosemary. Set aside.
3. In a medium saucepan over medium-high heat, bring the water and salt to a boil. Whisk in the polenta in a slow, steady stream. Reduce the heat to medium and cook, stirring constantly with a wooden spoon, for 3 to 5 minutes, or until the polenta thickens. Remove from the heat and stir in the cheese and the reserved onion mixture. Pour into the prepared pan, smooth with a spatula, and let stand at room temperature for 35 to 40 minutes, or until completely cooled and set.
4. Turn the cooled polenta out onto a cutting board and cut into 8 rectangles. Wipe out the skillet and heat 2 teaspoons of the remaining oil over medium-high heat. Cook 4 polenta rectangles for 3 minutes per side, or until lightly browned. Transfer to a plate to keep warm and repeat with the remaining 1 teaspoon oil and polenta.
Nutrition per serving: 367 calories, 10 g protein, 40 g carbohydrates, 20 g total fat, 5 g saturated fat, 2 g fiber, 382 mg sodium
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Serve with 1 cup sliced strawberries (47). TOTAL MEAL: 414 calories |