Polenta Triangles
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INGREDIENTS
- 1/2 c Red pepper, roasted and
- Shredded
- 1 Env. onion soup mix
- 1 c Coarse yellow cornmeal
- 3 c Cold water
- 4 oz Mild chopped green chilies,
- Drained (1 can)
- 1/2 c Whole kernel corn
- Finely chopped
- 1/2 c Sharp Cheddar cheese,
INSTRUCTIONS
Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes, or until thickened. Stir in the chilies, corn and roasted red peppers. Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes, or until firm. Cut MICROWAVE: Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in the chilies, corn and roasted red peppers. Spread into pan as above. [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (78g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 21 | ||
| Calories from Fat: 1 (5%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 12.1mg | 0 % | |
| Potassium 92.7mg | 2 % | |
| Total Carbohydrate 4.9g | 1 % | |
| Dietary Fiber 0.9g | 4 % | |
| Sugars, other 4g | ||
| Protein 0.6g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 21
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