Tomato and Olive Polenta Triangles
4.6g
Net Carbs
2.5g
Protein
7.5g
Fat
0.4g
Fiber
98
Calories
Ingredients:
- 1/4 teaspoon Black Pepper
- 20 each Kalamata Olives
- 1/3 cup Parmesan Cheese (Grated)
- 1/4 cup Heavy Cream
- 3 tablespoons Extra Virgin Olive Oil
- 2 1/4 cups Chicken Broth, Bouillon or Consomme
- 1/4 teaspoon Salt
- 1 tablespoon Tomato Paste
- 1/2 cup Yellow Whole Grain Corn Meal
Directions:
- Brush a 10-inch pie plate with olive oil and set aside.
- Bring broth and cream to a boil in a heavy 3-quart saucepan oven medium-high heat. Whisking constantly, gradually add cornmeal, salt and pepper.
- Reduce heat to medium-low and simmer, stirring constantly with a wooden spoon until thick and creamy, about 15 minutes. Turn off heat. Add Parmesan, diced olives and tomato paste and stir until cheese has melted.
- Pour mixture into pie plate; spread evenly. Top with plastic wrap and cook at room temperature until set, about 30 minutes. Cut into wedges and set aside.
- In a large skillet over medium-high heat, heat oil until hot. Add polenta wedges and fry until golden brown, about 2 minutes per side.
- Serve immediately.
