Layered Polenta Squares
Ingredients
Instructions
- Add polenta to 1 litre of boiling water, mix well.
- Bring to the boil and cook stirring for 4 minutes.
- Stir in parmesan, chives and pepper.
- Remove from the heat.
- Spoon half the polenta into a lined 26 x 16cm lamington tray.
- Evenly top with the spinach, capsicum and feta.
- Spread the remaining polenta over the top.
- Bake at 200 degrees C for 15 - 20 minutes until crisp and golden.
- Place prosciutto slices on a lined baking tray and bake at 200C for 5 minutes or until crisp.
- Break into shards.
- Serve the polenta warm with grilled meats, or on its own with salad or vegetables.
- Top with prosciutto shards.
Nutrition & Diet Analysis (per serving)
307
kcal
15% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Under 400 cal
Low-fat
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).