Yield: 4 servings
1 recipe Creamy Polenta (oven method or stove-top method)
Canola or olive oil cooking spray (or use 1 tablespoon canola or olive oil, margarine, or butter)
1.
Spread the hot polenta into an 8-by-4-inch loaf pan and chill for
several hours, or until firm. Slice the polenta into 16 slices, each
1/2-inch thick.
2.
Coat a large nonstick skillet or griddle with cooking spray and preheat
over medium heat. Cook the slices for a couple of minutes or until
lightly browned on the bottom (you will need to do this in batches,
depending on the size of your skillet or griddle).
3.
Spray the tops of the slices with cooking spray, turn and cook for a
couple of minutes more, or until the slices are heated through and the
polenta is lightly browned. Serve hot.
Nutritional Facts (per 4 slices)
Calories: 120
Carbohydrates: 27 g
Fiber: 3 g
Fat: 2.2 g
Sat. Fat: 0.2 g
Cholesterol: 0 mg
Protein: 3 g
Sodium: 156 mg
Calcium: 2 mg
Diabetic exchanges: 2 starch
Notes: Some ways to enjoy Pan-fried Polenta:
-
Serve as a side dish instead of rice or potato.
-
Serve as an entree with marinara or meat sauce instead of pasta.
-
Enjoy
as a hot breakfast dish as you would French toast. Top with a warm
fruit sauce, maple syrup, or some warmed light apple pie filling.
