Pesto baked polenta

By Vuepoint
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. ¼ tsp salt 1/8 tsp ground black pepper 1 cup fine yellow (instant) whole-grain cornmeal (polenta) 2/3 cup shredded parmesan cheese ¼ cup pesto sauce Fill a 4-quart saucepan with 3 cups water; add salt and pepper. Cover. Bring to a boil over high heat. 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. 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. Preheat oven to 400 °F. Bake polenta until heated through, about 10 minutes. Remove from oven. Cut into eight wedges. Serve hot. Nutritional information 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 Preparation time: 10 minutes Cooking time: 10 minutes Number of servings: 8 Serving size: 1 wedge From keep the beat recipes, National Heart, Lung, and Blood Institute, National Institutes of Health
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