Recipe Details
Ingredients
-
2cupswhole milk
-
1quartchicken stock
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2tablespoonsbutter
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3 ¼cupsdry polenta
-
3ouncesParmesan cheese
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¼cupchopped fresh parsley
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salt and pepper to taste
-
1quartvegetable oil for frying
Cooking Directions
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In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta evenly over a cookie sheet, and refrigerate until cold.
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Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.
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Heat oil in deep-fryer to 365 degrees F (185 degrees C). Fry polenta sticks in batches until crispy. Place on dry paper towels to drain.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories493 | |
| % Daily Value * | |
| Total Fat 25g |
32% |
| Saturated Fat 8g |
40% |
| Cholesterol 29mg |
10% |
| Sodium 1436mg |
62% |
| Total Carbohydrate 54g |
20% |
| Dietary Fiber 4g |
16% |
| Total Sugars 6g |
|
| Protein 15g |
30% |
| Vitamin C 22mg |
24% |
| Calcium 302mg |
23% |
| Iron 6mg |
34% |
| Potassium 116mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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