Herb Fontina Polenta Hearts

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A tasty and romantic way to serve an Italian staple.

210
Calories
7g
Fat
9g
Protein

Ingredients

1 t salt
2 T dried thyme
2 T dried oregano
1 T dried tarragon
1 c Stonyfield Organic Low Fat Plain Yogurt
1 c Fontina cheese (shredded)
6 c water (divided)
1 1/2 c polenta
Nutrition Information: 
Calories: 
210
Calories from Fat: 
60
Total Fat: 
7g
Saturated Fat: 
3.5g
Cholesterol: 
20mg
Sodium: 
700mg
Total Carbohydrate: 
27g
Dietary Fiber: 
3g
Sugars: 
4g
Protein: 
9g

Preparation:

Step 1

Whisk 1 1/2 cups water, polenta, dried herbs and salt in heavy large saucepan.

Step 2

Stir over medium heat until mixture comes to a simmer.

Step 3

Gradually whisk in remaining 4 1/2 cups water.

Step 4

Bring to a boil, whisking polenta often.

Step 5

Reduce heat to low and cover, stir often.

Step 6

Cook about 30 minutes until polenta is thick, soft, and creamy.

Step 7

Remove from heat and fold in yogurt and Fontina.

Step 8

Preheat oven to 350°.

Step 9

Spoon polenta mixture on to a greased sheet pan.

Step 10

Cook in oven for 20 minutes.

Step 11

Let cool and cut out heart shapes with cookie cutter.

Step 12

These can be made a day ahead and be reheated before serving.

Ingredients

1 t salt
2 T dried thyme
2 T dried oregano
1 T dried tarragon
1 c Stonyfield Organic Low Fat Plain Yogurt
1 c Fontina cheese (shredded)
6 c water (divided)
1 1/2 c polenta
Nutrition Information: 
Calories: 
210
Calories from Fat: 
60
Total Fat: 
7g
Saturated Fat: 
3.5g
Cholesterol: 
20mg
Sodium: 
700mg
Total Carbohydrate: 
27g
Dietary Fiber: 
3g
Sugars: 
4g
Protein: 
9g

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