Chef Meg's Festive Polenta Rounds - 3.6g Carbs, 0.2g Fiber, 0.3g Sugar
From: SparkPeople user CHEF_MEG
1/2 lb polenta- precooked
2 oz goat cheese, softened
1 Tbsp sun dried tomato paste, concentrated
2 Tbsp prepared pesto
Place the polenta in a bowl and microwave for one minute. Stir, and if
not loose, cook for another minute. Stir until smooth.
Place plastic wrap over a cookie sheet, and coat with nonstick cooking
spray. Pour the warmed polenta over the plastic wrap. Cover with another
sheet of plastic wrap that has been coated with nonstick spray. Smooth
out the polenta until it is 1/2 inch, then place in the refrigerator to
chill for 10 minutes.
Mix the goat cheese and sun-dried tomato paste until smooth. Place in
a piping bag or a plastic sandwich bag (snip off the corner).
Heat a nonstick saute pan or flat griddle over moderate heat. Coat with
nonstick spray. Remove the polenta from the refrigerator, and using a
1-inch round cookie cutter, cut out 12 circles. If you don't have a
round cutter, cut the polenta into 1-inch squares with a paring knife.
Once the pan is hot, cook on each side for one minute.
Remove the rounds from the pan and place on a serving platter. Spread
1/2 teaspoon of pesto on each round, then pipe cheese on top.
Makes 12 polenta rounds
Servings: 12
Serving Size: 1
41.4 Calories, 2.3g Total Fat, 0.7g Saturated Fat, 0g Polyunsaturated Fat,
0.2g Monounsaturated Fat, 2.3mg Cholesterol, 95.9mg Sodium, 1.2mg Potassium,
3.6g Total Carbs, 0.2g Dietary Fiber, 0.3g Sugars, 1.5g Protein
