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  Recipe Home » Misc » Crusty Polents With Carrots
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  Crusty Polents With Carrots
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 133
Ingredients:
1 tbsp Minced garlic
1/2 cup Minced onion
3 tbsp Vegetable oil, divided use
1 cup Polent (coarse cornmeal)
3 cup Canned vegetable broth
1/4 cup Grated Parmesan cheese
1 lb Package fresh baby-cut
Carrots
2 tbsp Fresh rosemary leaves,
Minced
1 qt Mixed salad greens
Instructions:
Preheat oven to 400 F. In large saucepan, saute garlic and onion in 1
tablespoon oil over medium heat for 1 minute or until garlic and onion
become fragrant. Add broth and bring to a boil.

Simmer, stirring, until very thick and spreadable, about 5 minutes.
Pour into a wide, shallow and oiled baking dish or ovenproof tray,
patting with oiled fingers into an 8-inch square. Sprinkle with
cheese. Bake 20 minutes or until crusty. Keep warm.

Heat remaining oil in large skillet and add carrots, stirring to coat.
Cover an cook over medium heat for 7 minutes, stirring once. Add
rosemary and greens and saute uncovered from 1 to 2 minutes, just
long enough to wilt greens.

Cut polenta in 4 squares and spoon carrots over each square. Makes 4
servings.

Per serving: Calories 354 Fat 15g Cholesterol 4mg Sodium 723mg.
Percent calories from fat 38%

Dallas Morning News-Food Staff 10/2/96 Typos by Bobbie Beers
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