Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Artichoke | 1 medium (128g) | 60 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 x 13-to 14-ounce can reduced-sodium chicken broth, or 2 cups homemade chicken broth
- ½ cup yellow cornmeal
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 4 marinated artichoke hearts, drained and quartered
- 3 slices (about 3 ounces) part-skim mozzarella cheese, cut into 32 very thin strips
Directions
Combine 1 cup water, the broth, cornmeal, and salt in a saucepan.
Bring to a boil, stirring constantly.
Simmer over low heat 10 to 12 minutes, or until thickened, stirring frequently.
Stir in the oil.
Spray an 8-inch-square dish or pan with non-stick pan spray.
Pour the batter into the pan and chill until firm.
Cut the polenta into 16 squares, each 2x2 inches.
Place the squares on a jelly roll pan or cookie sheet.
Place an artichoke heart quarter on each square.
Crisscross 2 strips of cheese over each artichoke heart, forming an X.
Preheat the broiler.
Broil 5 to 6 inches from the heat until the cheese is melted and the polenta is heated through, about 3 minutes.