BASIL GARLIC POLENTA

First and foremost, the Confessions & Food Secrets page has been updated! It’s been a long time coming with that update….right? So venture on over and take a looksie. Now, on to today’s recipe…..

With having been married to an Italian, I was exposed to polenta early on. Although, it was plain, smothered in marinara sauce and doused with freshly shredded Parmesan cheese. No complaints here, it was fantastically delicious. I loved it. Any time I had a chance to have that dish, that was exactly how I wanted it – boiled, on my plate like a mound of mashed potatoes, with marinara and parmesan.

Then I was exposed to a firmer type of polenta. I felt this was blasphemous because it deviated from the way I knew. I mean, I was exposed to polenta by Italians, how much more authentic can you get? I tried it and found a new way of having polenta.

Fast forward 17 years and my daughter casually states on day, for no reason at all: “Have you had polenta without marinara sauce?” I looked at her like she had 3 heads and called her “Fluffy” (Harry Potter fans will get that reference). She decided to ignore my comment and explained if I just sautéed the slices, drizzle some agave over it with a sprinkle of some shredded cheese I would love it. Fluffy is a genius.

Does that not look absolutely BA-YUMMO??? Polenta is a healthy alternative to rice and pasta. This food is gluten free, fat free and cholesterol free. Of course, it’s what you put ON IT that bumps it over the “free” category.

You can make your own or buy it pre-cooked. San Gennaro Foods makes this tasty, versatile product which I find in the health food section of my local store. They have traditional, sun-dried tomato and my favorite, basil garlic. So this recipe uses the basil garlic polenta.

With pre-cooked polenta there are a variety of ways to heat it up; in the oven, broil it, microwave, pan-fry and deep-fry.  Whichever method you choose, follow the package directions and you will have perfect results.

Ever since Fluffy (my daughter will be so proud she has another nick-name) shared this dish, I make it at least 3 or 4 times a month. It is very quick, filling and VERY low in calories and fat, even with the agave, cheese and pecans!

You can use this as a side dish or, if you just aren’t that hungry for a large meal, dinner or a healthy lunch or even a snack or appy! Once you give this a try, you too will be thanking Fluffy for helping us break out of the polenta/marinara/parmesan box we all seem to be trapped in when it comes to polenta.

Enjoy..and Eat Well ~


BASIL GARLIC POLENTA
Author: 
Recipe type: Appy, Side, Main Dish, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 1 (510g) tube pre-cooked Basil Garlic Polenta
  • Cooking Spray
  • 1½ to 2 Tbs. agave nectar
  • 1 - 1½ Tbs. chopped pecans
  • 1 - 1½ Tbs. Asiago cheese, shredded
Instructions
  1. Open polenta package and slice ½ inch thick slices throughout the whole package. You should end up with about 10 slices.
  2. Spray pan with cooking spray and fry slices of polenta on medium-low heat. Cook on both sides until desired crispness is reached. I like mine crispy on the outside, soft on the inside which is about 3 - 4 minutes on each side.
  3. Plate your sliced polenta and drizzle agave nectar over followed by sprinkling the chopped pecans and shredded Asiago cheese.
  4. Yep, that easy....and tasty!!
Notes
Each serving is 2 half-inch slices of polenta.
Nutrition Information
Serving size: 1 Calories: 129 Fat: 3 Saturated fat: 3 Carbohydrates: 22 Sugar: 8 Protein: 2

 

 

 

 

August 30, 2012Permalink Leave a comment

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