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Herbed Polenta "Fries"
- prep: 30 min
- cook: 0 hr
- total: 30 min
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In his "A Tuscan Son" menu, Tony Oltranti serves Polenta with Franklin's Teleme as a smooth, soft base for his roast chicken. This recipe takes polenta in a different direction—cooked with sage, rosemary, and Parmigiano-Reggiano, the polenta is then cooled, cut into sticks, and broiled until the outer edges of the "fries" are golden and crisp, a fine contrast to the creamy interior. Serve them with a fried egg and a salad for a vegetarian lunch, or pair them with something saucy like chicken fricassee.
Ingredients
- Olive oil for brushing
- 3 1/4 cups cold water
- 1 cup polenta (not quick-cooking)
- 1 teaspoon chopped sage
- 1 teaspoon chopped rosemary
- 1/2 cup grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter, cut into bits
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 267 % Daily Value *
- Total Fat: 10 g 15.88%
- Saturated Fat: 6 g 32.25%
- Trans Fat: 0 g %
- Cholesterol: 29 mg 9.56%
- Sodium: 92 mg 3.83%
- Calcium: 108 mg 10.77%
- Potassium: 25 mg 0.7%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.92%
- Zinc: 0 mg 0%
- Total Carbohydrate: 41 g %
- Dietary Fiber: 0 g 0.38%
- Sugar: 0 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 6.67%
- Vitamin C 0.15%
- Vitamin D 0.85%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs3
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
