Clean Eating Italian Polenta Rounds Recipe

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This clean eating Italian Polenta Rounds recipe is great for a simple breakfast any day of the week!

So a while back, I was talking to my Facebook followers about how this plant based eating plan is going for me. I mentioned how much better I’m feeling, how I’m losing weight and how my blood sugars are coming back into normal ranges.

But another thing I talked about was the fact that I’m keeping a list of foods that DON’T agree with me. I’m keeping my foods very basic so I can tell which foods I react to, and then writing them down so I remember to avoid them if I do react.

A stack of Clean Eating Italian Polenta Rounds piled high on a round, white plate. The stack is topped with chopped sun dried tomatoes and bits of fresh basil. It almost looks like a stack of cookies!

One of the things I reacted to was corn. Yep, you guessed it, this recipe right here. Not that there’s anything wrong with the recipe, I just found out the hard way my body does not tolerate corn. So this will be the last corn recipe I post for a while. At least it was yummy!!

For this recipe, you need to purchase organic polenta in log form. I get mine at trader joe’s in the same aisle as the pasta. It’s totally affordable and one log will give you a full meal or two depending on how many people you are cooking for. It’s good stuff and easy on the wallet.

YOU MIGHT ALSO ENJOY THIS CLEAN EATING RECIPE:

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CLEAN EATING ITALIAN POLENTA ROUNDS RECIPE:

Clean Eating Italian Polenta Rounds Recipe

Clean Eating Italian Polenta Rounds

This is a fast and easy breakfast you can prepare in about 20 minutes or an easy side dish to many main courses.
Print Pin Rate
Course: Breakfast, Side Dish
Cuisine: Italian
Servings: 2 servings
Calories: 413kcal
Author: The Gracious Pantry

Ingredients

  • 8 slices polenta (log shaped, 1/2 inch thick slices)
  • 2 tsp. garlic powder
  • 1 tbsp. olive oil
  • 1/4 cup sun dried tomatoes (in oil, drained, chopped fine)
  • 1/2 cup basil (fresh, chopped)

Instructions

  • Cut the polenta into 1/2 inch thick slices.
  • Warm the oil in the pan and place the sliced polenta rounds in the pan.
  • Sprinkle with garlic and cook evenly on both sides until each side has a bit of crunchiness to it. (about 10 minutes each side).
  • Transfer the rounds to a plate and top with the chopped sun dried tomatoes and fresh basil.
  • Season with salt if desired and serve.

Notes

Please note that the nutrition data is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5the recipe | Calories: 413kcal | Carbohydrates: 74g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 656mg | Fiber: 3g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 6.4mg | Calcium: 26mg | Iron: 2.5mg

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