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    You are in: Home / Recipes / Chilli Polenta Wedges Recipe
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    Chilli Polenta Wedges

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    PinkCherryBlossom's Note:

    This comes from a British Weight Watchers cookbook. It weighs in 3.5 points per serving and is on the core plan. It's quite hardy, the first time I made this I found out the scales were wrong and put double the polenta in, it still worked but we used the left over to keep the front door open... :)

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    Units: US | Metric


    1. 1
      place the stock and saffron in a pan and bring to the boil. Add the polenta and stir until smooth, allow to bubble for 1 minute.
    2. 2
      Add the spring onions, cardamom and sweetcorn and stir well. Cook for a further 2 - 3 min and turn out into a loose bottomed 8 inch cake tin. Leave to stand for 10 minute.
    3. 3
      While the polenta is standing spray a pan with oil and fry the mushroom with the chilli.
    4. 4
      Serve a wedge of polenta topped with the chilli mushrooms and 1 tbsp of yoghurt.

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    Nutritional Facts for Chilli Polenta Wedges

    Serving Size: 1 (212 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 260.7
    Calories from Fat 25
    Total Fat 2.7 g
    Saturated Fat 0.4 g
    Cholesterol 0.5 mg
    Sodium 138.5 mg
    Total Carbohydrate 54.7 g
    Dietary Fiber 5.8 g
    Sugars 6.9 g
    Protein 8.7 g

    The following items or measurements are not included:

    vegetable stock

    cardamom pods

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