Polenta Cakes with Artichoke Hearts
Polenta Cakes with Artichoke Hearts requires about 45 minutes from start to finish. One portion of this dish contains approximately 14g of protein, 36g of fat, and a total of 798 calories. For $2.92 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 3. It is a good option if you're following a gluten free diet. 36 people found this recipe to be delicious and satisfying. It is brought to you by Vegetarian Times. If you have olive oil, parmesan cheese, leek, and a few other ingredients on hand, you can make it. It works well as a side dish. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is good. If you like this recipe, take a look at these similar recipes: Hearts of Palm Salad with Artichoke Hearts, Cucumber, Tomato and Avocado, Mini Grilled Artichoke Hearts with Low Fat Spinach and Artichoke Dip, and Marinated Artichoke Hearts.
Servings: 3
Ingredients:
About 2 cups water-packed artichoke hearts, squeezed dry
1 Tbs. capers, drained
1 large leek, thinly sliced
8 oz. antipasto or mixed olive salad
2 Tbs. olive oil, or more if needed
3 Tbs. grated Parmesan cheese
6 2-oz. slices polenta
Equipment:
Cooking instruction summary:
Wine SuggestionsA lush Gruner Veitliner is a smooth, juicy white wine that would pair well with these tasty cakes. For a special taste treat, try the Anton Bauer Gruner Veltliner Reserve. You might also want to consider a chilled Italian white.
Step by step:
1. Wine SuggestionsA lush Gruner Veitliner is a smooth, juicy white wine that would pair well with these tasty cakes. For a special taste treat, try the Anton Bauer Gruner Veltliner Reserve. You might also want to consider a chilled Italian white.
Nutrition Information:
covered percent of daily need
