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Polenta Bites
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Friendly URLs: /polenta-bites
2.7 hours
6 servings
Adjust servings
Makes ~12 pieces
dairy-free
(?)
Has dairy from:
parmesan cheese
unsalted butter
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
parmesan cheese
unsalted butter
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
cornmeal
parmesan cheese
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 56.6% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.9% of RDA
• Calories: 17.6% of RDA
• Carbs: 13.1% of RDA
• Fat (total lipid): 29.6% of RDA
• Fiber: 14.4% of RDA
• Fructose: 3.5% of RDA
• Protein: 16.4% of RDA
• Sodium: 56.6% of RDA
• Sugar: 8.9% of RDA
• Vitamin A (IU): 41.3% of RDA
• Vitamin B6: 11.0% of RDA
• Vitamin C: 11.4% of RDA
• Iron: 1.0% of RDA
• Magnesium: 20.7% of RDA
• Manganese: 7.5% of RDA
• Niacin: 25.4% of RDA
• Potassium: 8.7% of RDA
• Zinc: 10.5% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
36.0
g
Calories
352
 
Fiber
4.03
g
Iron
0.184
mg
Protein
18.4
g
Sodium
764
mg
Sugars
2.78
g
Fat (total lipid)
18.1
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
pint
+
-
 
halved or quartered.
 
6
cups
+
-
 
 
2
cups
+
-
 
 
1
tsp
+
-
 
 
1 1/3
cups
+
-
 
1 cup for polenta, 1 cup for topping. freshly grated.
 
1/4
cups
+
-
 
 
1/2
cups
+
-
 
chopped.
 
1/2
whole
+
-
 
diced.
 
1
tsp
+
-
 
crushed.
 
2
tbsp
+
-
 
 
1
tsp
+
-
 
 
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PREPARATION
PREPARING THE TOMATOES/ONIONS/SPINACH
1.
In large skillet on medium-high heat, add 1tbsp olive oil. Add spinach, onions and tomatoes.
2.
Cook until the tomatoes and spinach begin to wilt and the onions soften.
3.
Once the tomatoes are soft and have begun to wilt, remove from the heat and set aside.
4.
PREPARING THE POLENTA
5.
Combine water, cornmeal, pepper, and salt in heavy saucepan.
6.
Cook on low heat 30 min. or until mixture thickens and pulls away from side of pan, stirring frequently.
7.
Add 1 cup Parmesan cheese, tomatoes, onions, spinach, and 1/4 cup butter; mix well.
8.
Spoon into a lightly oiled 13x9-inch baking pan; smooth top. Cool to room temperature. Cover. Refrigerate at least 2 hours.
COOKING THE POLENTA
9.
Cut polenta into 12 squares. Melt remaining 1 Tbsp. oil and 1 Tbsp. butter in large skillet.
10.
Add polenta squares; cook until bottoms of squares are lightly browned; turn over.
11.
Top each with a sprinkle of parmesan cheese; cover. Continue cooking until bottoms are lightly browned and cheese is melted.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 352
Protein 18.4 g
Carbohydrates 36.0 g
Iron 0.18 mg
Fiber 4.03 g
Calcium 9.00 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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