Chilli Polenta Wedges

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Total Time
20mins
Prep
10 mins
Cook
10 mins

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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Ingredients

Nutrition

Directions

  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. 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. While the polenta is standing spray a pan with oil and fry the mushroom with the chilli.
  4. Serve a wedge of polenta topped with the chilli mushrooms and 1 tbsp of yoghurt.