Gorgonzola Millet Polenta With A Berry Salad

millet polenta

Nutrition Facts

Serving Size (127g)

Servings Per Container

Amount Per Serving

Calories 370

Calories from Fat 240

% Daily Values*

Total Fat 27g

42%

Saturated Fat 7g	35%
Trans Fat 0g

Cholesterol 20mg

Sodium 2740mg

114%

Total Carbohydrate 20g

Dietary Fiber 4g	16%
Sugars 4g

Protein 11g

Vitamin A 10%	•		Vitamin C 15%
Calcium 4%	•		Iron 6%

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

	Calories	2,000	2,500
Total Fat	Less than	65g	80g
Sat. Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300mg
Sodium	Less than	2,400mg	2,400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Gorgonzola Millet Polenta With A Berry Salad

Ingredients

¾ cup Millet, uncooked
24 oz Vegetable stock
¼ cup Butter
¼ tsp White Pepper
¼ tsp Salt
1/3 cup + 1 tsp Gorgonzola Cheese, crumbles
1¾ cup Raspberries, fresh
1 tbs Balsamic
1½ tbs Sugar
¾ cup +1 tbs Olive oil
½ cup Spinach
1½ cup Arugula
½ cup Blackberries

Preparation Instructions

1. Pulse millet in a small blender until it resembles cornmeal. Set aside until needed.

2. Line a 9x9 baking pan with plastic wrap.

3. Bring stock and butter to a boil.

4. Add millet, pepper, salt and reduce to a simmer. Stir constantly for 20 minutes.

5. Pour half of the mixture into the baking pan. Evenly distribute the cheese over the millet in the baking pan. Pour the remaining millet over the cheese. Cool millet to at least 40 º F. Cut polenta into 9 even squares. Chill until needed.

6. Puree 1 cup (4.5oz) raspberries, balsamic, and sugar together with an immersion blender. Slowly pour in oil while blending until the entire mixture is emulsified. Chill in refrigerator until needed.

7. Combine spinach and arugula. Refrigerate until needed.

8. To serve: Grill polenta on both sides. Place an even amount of salad greens on each piece of polenta. Drizzle a little more than 2.5 tbs (1.6oz) of raspberry sauce over salad. Garnish with leftover berries.