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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Herbed Polenta

Source: dLife

Fried onion, garlic, and basil polenta wedges.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	58.9

Total Carbs	12.1 g

Dietary Fiber	1.6 g

Sugars	0.5 g

Total Fat	0.5 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	51.3 mg

Protein	1.3 g

Sodium	253.1 mg

Dietary Exchanges 0.5 Fat, 0.1 Vegetables, 0.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each olive oil cooking spray 2.0
2 each fresh green onions 1.0
1 each medium garlic cloves 1.0
1 tsp ground basil leaves 2.5
2 1/2 cup low sodium vegetable broth 0.75
0 3/4 cup cornmeal 0.5
0 1/2 tsp salt

Directions

Heat a cooking spray coated pot over medium heat. Cook onions, garlic, and basil 5 minutes or until soft.
Pour in broth and bring to a boil. Slowly mix in cornmeal and salt.
Cook over low heat, stirring continually 10 minutes or until mixture becomes thick.
Spoon polenta into a cooking spray coated 8-inch cake pan and let cool to room temperature. Chill, covered with plastic wrap 3 to 4 hours.
Heat a cooking spray coated frying pan over medium heat. Slice polenta into wedges. Sauté pieces 3 to 4 minutes per side.