| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 24 | Servings | |
INGREDIENTS
| 1 1/4 | c | Whipping cream |
| 1 1/4 | c | Water |
| 3/4 | t | Salt |
| 2/3 | c | Yellow cornmeal |
| 3/4 | t | Tabasco sauce |
| 4 | T | Olive oil |
| mg Cholesterol, 72mg Sodium |
INSTRUCTIONS
Combine whipping cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper. Pour into 8-inch square glass baking dish. Chill until cold, about 1 hour. Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and saute until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels to drain. Top triangles with tapenade of choice. Arrange on platter. Garnish with chopped fresh parsley. Serve at room temperature. Per serving: 77 Calories; 7g Fat (80% calories from fat); 1g Protein; 3g Carbohydrate; Posted to EAT-L Digest 10 Dec 96 Recipe by: Bon Appetit/October 1995 From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM> Date: Wed, 11 Dec 1996 12:32:30 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 41
Total Fat: 4.7g
Cholesterol: 8.5mg
Sodium: 77.6mg
Potassium: 14.7mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: <1g