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Herbed Asiago polenta

April 23, 2016

Recipe

This recipe can be prepared a day or two in advance and be rewarmed in the oven. Store in the refrigerator.

Serves 12

This recipe can be prepared a day or two in advance and be rewarmed in the oven. Store in the refrigerator.

Heat the oven to 375 F. In a large saucepan, bring water to a boil. Slowly pour in the grits, whisking briskly. Once the grits become thick and creamy, add the rosemary, thyme, salt, onion powder and garlic powder. Remove from heat; whisk in the cheese until melted and well-incorporated. Coat a 9-by-13-inch baking pan with cooking spray and add the polenta mixture. Allow mixture to set up at room temperature for 15 to 20 minutes. Cut into 12 squares and bake for 10 minutes.

8 cups water
2 cups stone-ground corn grits
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
4 ounces shredded Asiago cheese

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits 1 Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables 1 Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

1 Carbohydrates Fats Fruits Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 122 Calories 19 g Total carbohydrate 8 mg Cholesterol 1 g Dietary fiber 1 g Monounsaturated fat Potassium 4 g Protein 2 g Saturated fat 1/2 cup or 1 square Serving size 407 mg Sodium 3 g Total fat