Crispy Polenta Cakes with Goat Cheese and Tomato Fondue

MY ROOTS, MY RAMBLES
26Ingredients
105Minutes
500Calories

Ingredients

US|METRIC
  • 6 cups water
  • 1 cup polenta (coarse)
  • 1/2 cup Parmigiano Reggiano (grated)
  • 4 tablespoons unsalted butter (at room temperature)
  • freshly ground black pepper
  • 2 tablespoons fresh flat leaf parsley (chopped)
  • 2 garlic cloves (minced)
  • 2 teaspoons vegetable oil
  • 1 cup vegetable oil (for frying/ 4 Tablespoons for Baking)
  • 6 large garlic cloves (unpeeled)
  • salt
  • freshly ground pepper
  • 1 shallot (large, minced)
  • 2 pounds tomatoes (assorted, —small tomatoes halved, larger tomatoes cut into wedges)
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 avacado (ripe)
  • 1/2 cup fresh cilantro
  • 1 inch jalapeno
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 2 tablespoons cream (fresh)
  • 3 tablespoons goat cheese
  • 1 tablespoon cream
  • 1 pinch salt
  • 3 sage leaves (fresh, fried in Clarified Butter/Ghee)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    500Calories
    Sodium20% DV470mg
    Fat74% DV48g
    Protein14% DV7g
    Carbs5% DV15g
    Fiber16% DV4g
    Calories500Calories from Fat430
    % DAILY VALUE
    Total Fat48g74%
    Saturated Fat11g55%
    Trans Fat1g
    Cholesterol35mg12%
    Sodium470mg20%
    Potassium560mg16%
    Protein7g14%
    Calories from Fat430
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A40%
    Vitamin C40%
    Calcium20%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop