Herbed Asiago polenta
Nutrition Facts
Serving Size 1/2 cup or 1 square
Calories 122
| Amount Per Serving | ||
| Monounsaturated fat | 1 g | |
|---|---|---|
| Saturated fat | 2 g | |
| Total fat | 3 g | |
| Sodium | 407 mg | |
| Cholesterol | 8 mg | |
| Dietary fiber | 1 g | |
| Protein | 4 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This recipe can be prepared a day or two in advance and be rewarmed in the oven. Store in the refrigerator.
Ingredients
(Serves 12)- 8 cups water
- 2 cups stone-ground corn grits
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 4 ounces shredded Asiago cheese
Directions
Heat the oven to 375 F. In a large saucepan, bring water to a boil. Slowly pour in the grits, whisking briskly. Once the grits become thick and creamy, add the rosemary, thyme, salt, onion powder and garlic powder. Remove from heat; whisk in the cheese until melted and well-incorporated. Coat a 9-by-13-inch baking pan with cooking spray and add the polenta mixture. Allow mixture to set up at room temperature for 15 to 20 minutes. Cut into 12 squares and bake for 10 minutes.