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Baked Cheese Polenta With Artichokes Recipe
|Water||6 Cup (96 tbs)|
|Marinated artichoke hearts||1 Ounce, drained (1 Jar)|
|Shredded low fat monterey jack cheese||4 Ounce (1 Cup)|
|Canned diced green chili peppers||3 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Polenta/Coarse-grain yellow cornmeal||2 Cup (32 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Tomato||1 Medium, thinly sliced|
Serving size: Complete recipe
Calories 434 Calories from Fat 195
% Daily Value*
Total Fat 22 g33.7%
Saturated Fat 7.6 g37.8%
Trans Fat 0 g
Cholesterol 27.6 mg
Sodium 1756.4 mg73.2%
Total Carbohydrates 46 g15.2%
Dietary Fiber 3.8 g15.3%
Sugars 4.1 g
Protein 18 g36%
Vitamin A 24.6% Vitamin C 52.9%
Calcium 37.6% Iron 83%
*Based on a 2000 Calorie diet
Meanwhile, in a medium bowl, combine the artichokes, Monterey Jack cheese, chili peppers and black pepper.
Spray an 8" X 8" baking pan with no-stick spray; set aside.
Using a wire whisk, slowly stir the polenta or cornmeal into the boiling water.
Reduce the heat to low.
Cook for 5 to 10 minutes or until thick and creamy, stirring frequently.
Stir in the Parmesan cheese and garlic powder.
Remove the saucepan from the heat and stir in the artichoke mixture.
Spread the polenta mixture in the baking pan.
Top with the tomato slices.
Bake at 350Â° for 30 to 35 minutes or until golden.
Let stand for 5 minutes