Kansas City Star May 21, 2014
- 1 cup milk
- 1 cup water
- 1/2 t. Kosher salt
- 1/2 cup polenta
- 2 T. extra virgin olive oil
In saucepan over medium heat, bring milk, water and salt to a boil. Slowly whisk in the polenta. Turn heat to low and continue whisking for 5 minutes or until polenta is smooth and creamy.
Spread the polenta on a sheet pan and refrigerate. After it sets, cut polenta into desired shape.
Heat oil in pan and saute until golden just before serving.
Per serving: 143 calories; 5 grams fat; 20 grams carbs; 2 grams figer; 3 grams protein