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Cheddar-Polenta Triangles
Cheddar-Polenta Triangles

Cheddar-Polenta Triangles

1 Hr(s) 25 Min(s) (incl. refrigerating)
10 Min(s) Prep
1 Hr(s) 15 Min(s) Cook
Healthy Living
When it comes to Healthy Living appetizers, you can be certain these Cheddar Polenta Triangles are something the whole crowd will enjoy.
What You Need
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16 servings
Original recipe yields 16 servings
3 cups chicken broth
1 cup polenta
1/4 tsp. paprika
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Let's Make It
1
Line 13x9-inch pan with parchment paper, with ends of paper extending over sides; spray with cooking spray. Bring broth to simmer in medium saucepan. Gradually stir in polenta; cook 5 min. or until mixture thickens and pulls away from side of pan, stirring frequently. Stir in Parmesan; spoon into prepared pan. Smooth top. Cool to room temperature. Refrigerate 30 min. or until firm.
2
Heat broiler. Remove polenta from pan. Cut into 8 pieces; cut each piece diagonally in half. Place on parchment paper-covered baking sheet; top with cheddar.
3
Broil 3 to 5 min. or until Cheddar is melted and polenta is heated through. Sprinkle with paprika.
Kitchen Tips
Tip 1
Substitute
Prepare using vegetable broth.
Tip 2
Use the Microwave
Instead of broiling the topped polenta triangles, place them on a microwaveable plate. Microwave on HIGH 1 to 2 min. or until Cheddar is melted.
Tip 3
Nutrition Bonus
These simple low-fat appetizers are sure to be a hit at your next party.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 3g
4%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 200mg
9%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
0%
Sugars 0g
0%
Protein 3g
6%
Vitamin A
2%
Vitamin C
0%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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