Nutritional Info

Nutrition Facts

Serving Size 1 (10g)

Calories 64
Calories from Fat 61 (95%)
Amount Per Serving %DIV
Total Fat 6.8g 10%
Saturated Fat 1g 5%
Monounsaturated Fat 5g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 3.7mg 1%
Sodium 11.6mg 1%
Potassium 20.7mg 0%
Total Carbohydrate 0.6g 0%
Dietary Fiber 0.3g 1%
Sugars 0.1g
Protein 0.2g 0%

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Recipe Description
Polenta, or cornmeal. is very cheap.  It is prepared like a sort of oatmeal, and eaten soft, or left to set, cut into shapes, then cooked.
Prep time
45 min
Cook time
55 min
Ready In
1 hr 40 min


Serves Tool

Serves To:USMetric
1 Pinch(pn)  black pepper, ground, to taste
1 Pinch(pn)  salt
1 Teaspoon(t)  sugar
1 Tablespoon(T)  tomato puree (paste)
14 Ounce(oz)  tomatoes, chopped
2 Tablespoon(T)  extra virgin olive oil
1/2 Teaspoon(t)  nutmeg, ground
1 Teaspoon(t)  paprika
1 1/2 Cup(c)  quick cooking polenta
1 Pinch(pn)  salt
2 Clove(clv)  garlic, crushed
1   large onion, finely chopped


Preheat the oven to 400° F.  Line an 11 by 7 inch tin with clear film (plastic wrap).  Boil 4 cups water in a large pan.  Add the salt and pour in the polenta in a steady stream and cook, stirring constantly, for 5 minutes.  Beat in the paprika and nutmeg.  Pour into the tin and smooth the surface.  Leave to cool.  Heat the oil in a pan and cook the onion and garlic until soft.  Add the tomatoes, tomato puree and sugar.  Season.  Simmer for 20 minutes.  Cut the polenta into 2 inch squares.  Layer the polenta and tomato sauce in an ovenproof dish.  Sprinkle with the cheese and bake for 25 minutes, until golden.  Serve immediately.

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