Jalapeno-Jack Polenta Cakes With Cilantro Corn Salsa

65 mins (prep 45, cooking 20)
13 ingredients
4 servings
My submission for the 2007 Cooking Light contest. A hit with those who tried it but, sadly, did not make the cut. For the salsa, I like to roast 2 ears of corn on the cob for 15 mins in the oven, then cut the kernels off. Gives it an extra level of flavor!

Categories:  served-hot , side-dish , pasta,-rice-and-grains , seasonal , kosher , free-of... , <-4-hours , spring , low-in... , low-sodium , time-to-make , low-protein , low-cholesterol , low-calorie , lunch~snacks , presentation , grains , gluten-free , summer , vegetarian , vegetable ,
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Serving Size (232.25 g)
Servings 4
Amount per Serving
Calories 286.59 Calories from Fat 112.23
% Daily Value *
Total Fat 12.47g 76.76%
Saturated Fat 2.74g 54.71%
Trans Fat 0.13g %
Cholesterol 1.33mg 1.77%
Sodium 448.42mg 74.74%
Total Carbohydrate 38.83g 51.78%
Dietary Fiber 3.44 g 55.01%
Sugars 2.28 g %
Protein 8.65g 69.18%
Vitamin A 1301.15IU% Vitamin C 116.18mg%
Calcium 295.6mg% Iron 10.38mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon 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 Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cornmeal, jalapeno pepper, salt and pepper, plum tomatoes, fresh corn kernels, salt and pepper