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Polenta with Le Cendre

Polenta with Le Cendre Recipe

  • 12 Italian style cherry tomatoes, halved
  • 8 cloves garlic, peeled and halved
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons sugar
  • salt and freshly ground pepper, to taste
  • 2 tablespoons fresh rosemary and thyme, chopped
  • 4 1/2 cups chicken stock
  • 1 cup polenta, pre-cooked
  • 1/4 cup butter
  • 2 tablespoons chopped herbs
  • 90 grams Cantonnier cheese, grated
  • 8 slices Le CendrĂ© cheese
  • arugula leaves as garnish (optional)
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 354
Total Fat 23.2g
Saturated Fat 10.2g
Cholesterol 45mg
Sodium 935mg
Total Carbohydrate 24.5g
Dietary Fiber 2.7g
Sugars 5.5g
Protein 13.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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