Directions:
- Boil the vegetable broth; once boiling, stir in the polenta - let it simmer on low heat while stirring frequently for 15 minutes.
- Remove from the heating element; stir in the crumbled feta, shredded parmesan, chopped sundried tomatoes, chopped up basil, and sliced olives.
- Once stirred in evenly, put the mixture in a GREASED cake pan (or any circular or square shaped container of similar diameter) and spread/press down evenly.
- Let the mixture firm up in the refrigerator for a minimum of 2 hours.
- Once firm, cut the firm polenta mixtures into slices (approximately 16); coat in flour, shaking off excess.
- Fry the floured polenta in olive oil until nicely browned; then drain on paper towel.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 717.79 Kcal (3005 kJ) | ||
| Calories from fat | 351.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.09g | 60% | |
|---|---|---|---|
| Cholesterol | 45.47mg | 15% | |
| Sodium | 2752.4mg | 115% | |
| Potassium | 816.99mg | 17% | |
| Total Carbs | 74.31g | 25% | |
| Sugars | 9.99g | 40% | |
| Dietary Fiber | 7.45g | 30% | |
| Protein | 20.75g | 42% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 5.1mg | 28% | |
| Calcium | 487.2mg | 49% | |
| Amount Per 100 g | |||
| Calories | 166.37 Kcal (697 kJ) | ||
| Calories from fat | 81.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.06g | 60% | |
|---|---|---|---|
| Cholesterol | 10.54mg | 15% | |
| Sodium | 637.97mg | 115% | |
| Potassium | 189.37mg | 17% | |
| Total Carbs | 17.23g | 25% | |
| Sugars | 2.32g | 40% | |
| Dietary Fiber | 1.73g | 30% | |
| Protein | 4.81g | 42% | |
| Vitamin C | 3.3mg | 24% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 1.2mg | 28% | |
| Calcium | 112.9mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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