Polenta
3/4 c polenta
2 c chicken stock or vegetable stock
1 t salt
3 T Parmesan cheese
1 scoop About Time unflavored whey isolate
1/4 scallions, sliced
1/4 diced red pepper
1/4 c zucchini, julienne
2 garlic cloves, minced
6 thyme stems
1 t coconut oil
cook polenta in stock, thyme and salt until thick, stir continually so it doesn’t stick. Halfway through the cooking process add scallions, zucchini, garlic and red pepper. When thick add parmesan cheese and unflavored isolate. Pour into a generously sprayed dish. Let sit and cool. Polenta will firm up. Cut on a bias into 7 pieces. Heat 1 t coconut oil in a large skillet, place polenta pieces in. Cook on one side until golden brown, remove and serve
82 calories
.86g fat
10.7 g carbs
5.7 g protein
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