Print
Email
Add a photoServings: 4
Ingredients
- 1 box , (13.2 ounces) instant polenta
- Â Â Salt and pepper to taste
- 1/4 c. Fresh cilantro, minced
- 1/2 c. Finely diced onion
- 1/8 tsp Chipolte peppers, pureed in food processor
Directions
- Prepare the instant polenta according to directions on box. Mix all remaining ingredients above the instant polenta. Smooth onto a pan (a cookie sheet will work), use a spatula, spread out 1 to 1 1/2 inch layer of polenta.
- Cold in refrigerator overnight. Cut into 1/2 to 3/4 inch strips, 3 inches in length. deep fry till golden brown, remove, then serve with your choice of warm sauce.
- To serve: place 4 polenta fries, on 6-inch plate, to create a square.
- Continue to build 4 layers directly on top of each other. In center of square you built (with polenta fries) place small bowl, fill with Diablo sauce.
- Yield: 4 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 4 servings | |
| Calories 7 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 31mg | 1% |
| Total Carbs 1.71g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.77g | 1% |
| Protein 0.22g | 0% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
