Recipes

Tomato and Olive Polenta Triangles Recipe

Atkins Tomato and Olive Polenta Triangles
4.6g
Net Carbs
Prep Time: 10 Minutes
Style:Italian
Cook Time: 60 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.5g

Protein

7.5g

Fat

0.4g

Fiber

98.1cal

Calories

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INGREDIENTS

  • 2 1/4 cup Chicken Broth, Bouillon or Consomme
  • 0 1/4 cup Heavy Cream
  • 0 1/2 cup Yellow Whole Grain Corn Meal
  • 0 1/4 tsp Salt
  • 0 1/4 tsp Black Pepper
  • 0 1/3 cup Parmesan Cheese (Grated)
  • 20 each Kalamata Olives
  • 1 tbsp Tomato Paste
  • 3 tablespoon Extra Virgin Olive Oil

DIRECTIONS

  1. Brush a 10-inch pie plate with olive oil and set aside.
  2. Bring broth and cream to a boil in a heavy 3-quart saucepan oven medium-high heat. Whisking constantly, gradually add cornmeal, salt and pepper.
  3. Reduce heat to medium-low and simmer, stirring constantly with a wooden spoon until thick and creamy, about 15 minutes. Turn off heat. Add Parmesan, diced olives and tomato paste and stir until cheese has melted.
  4. Pour mixture into pie plate; spread evenly. Top with plastic wrap and cook at room temperature until set, about 30 minutes. Cut into wedges and set aside.
  5. In a large skillet over medium-high heat, heat oil until hot. Add polenta wedges and fry until golden brown, about 2 minutes per side.
  6. Serve immediately.

Cooking Tip

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