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Recipe in: Starters

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Confetti Polenta with Tomato Prosciutto Sauce

Total time: 20 minutes    done 2 hours earlier
     With colorful, sautéed vegetables swirled through the polenta, this makes a pretty first course.  It needs to be thoroughly chilled in order to slice well - and I used a sharp Chef's knife rather than a serrated bread knife.  The serrated edge tore rather than sliced.

Confetti Polenta Ingredients:

Confetti Polenta with Tomato Prosciutto Sauce Instructions:

Fried Confetti Polenta  for the leftovers                         Time: 8 minutes

Slice polenta thickly, (1/2", 1.5cm).  Heat oil in nonstick skillet over medium-high heat.  Add polenta slices and quickly fry until golden.  Turn and fry other side.  Remove and serve with soup or salad.

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  Nutrition Information
 
Polenta with Sauce
Recipe serves 2 
          Entire Recipe / per serving
Calories:  793 / 396.5
Total Carbohydrates:  82 / 41
          Dietary Fiber:  16 / 8
Total Fat:  37 / 18.5
         Saturated Fat:  12 / 6
Cholesterol:  88 / 44
Protein:  48 / 24
Calcium:  413 / 206.5
Sodium:  3454 / 1727

  Nutrition Information
 
Fried Polenta
Recipe serves 2 
         
Entire Recipe / per serving
Calories:  399 / 199.5
Total Carbohydrates:  44 / 22
          Dietary Fiber: 6 / 3
Total Fat: 19 / 9.5
         Saturated Fat:  4 / 2
Cholesterol:  22 / 11
Protein:  14 / 7
Calcium:  248 / 124
Sodium:   766 / 383

General Technical Details and Disclaimer:

Measurements in this color are actual measurements used for calculation.  If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/

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