Chilli And Olive Polenta


Red chillies grow a spicy punch to this tasty side dish.

The ingredient of Chilli And Olive Polenta

  • 625 ml 2 1 2 cups massel vegetable liquid buildup
  • 170g 1 cup cornmeal polenta
  • 85g 1 2 cup green olives pitted chopped
  • 2 small well ventilated light red chillies halved deseeded finely chopped
  • 1 tbsp olive oil

The Instruction of chilli and olive polenta

  • line a round 20cm base measurement cake pan as soon as aluminium foil
  • place the collection store in a medium saucepan cover and bring to the boil higher than high heat gradually add the cornmeal in a thin steady stream using a wooden spoon to mix up constantly
  • condense abbreviate heat to low and cook stirring constantly for 10 minutes or until the polenta fusion thickens and starts to come away from the sides of the pan toss around in the olives and chillies
  • spoon the polenta union into the lined pan and use the help of a spoon to sleek slick the surface set aside for 20 minutes to bring to room temperature cover and place in the fridge for 1 hour or until set
  • slant the polenta out onto a chopping board and sever the foil cut evenly into 8 wedges
  • heat oil in a medium non stick frying pan on top of higher than medium high heat cook polenta for 5 minutes each side or until golden service immediately

Nutritions of Chilli And Olive Polenta

calories: 244 497 calories
calories: 10 grams fat
calories: 2 grams saturated fat
calories: 31 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 910 99 milligrams sodium
calories: https schema org
calories: nutritioninformation

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