Italian · Dinner
Fried Sliced Yellow Cornmeal (Low-Calorie)
Golden fried polenta slices made from cooked cornmeal, chilled until firm then sliced and pan-fried in olive oil until crisp outside and soft within. Finished with grated parmesan and fresh parsley, this lighter Italian side skips deep-frying and heavy butter.
$2
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
189Calories
4.2gProtein
8.4gFat
24.8gCarbs
0.1gSugar
1.8gFiber
399mgSodium
3mgChol
1.5gSat Fat
182mgPotassium
98mgCalcium
0.9mgIron
0mcgVitamin B12
1.2mgVitamin C
vegetarian
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Slice the chilled polenta block into four 1/2-inch rounds on a cutting board, patting each slice dry with paper towels.
2
Chill
If polenta was just cooked, spread it into a small dish and refrigerate uncovered for 2 hours until firm.
3
Fry
Heat olive oil in a nonstick skillet over medium heat for 1 minute until shimmering, then lay the four polenta rounds in the skillet. Cook over medium heat for 4–5 minutes per side until deep golden-brown crust forms and edges look crisp.
4
Plate
Transfer the slices to a plate while hot. Add the minced garlic to the warm skillet for 30 seconds, swirl until light gold, then scatter parmesan and chopped parsley over the polenta. Season with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g240g polenta-cooked, chilled
- 240ml240ml vegetable stock (used to cook the polenta before chilling)
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parmesan
- 2 clove2 clove garlic
- 2 tsp2 tsp parsley
