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| | | |  | | | Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Grill patties and polenta, covered, 9 to 10 minutes or until patties are medium (160°F) doneness, not pink in center and juices show no pink color and polenta is heated through, turning once and basting patties with 2 tablespoons reduced vinegar after turning.
Cook’s Tip: If prepared polenta is not available, the following may be used: Combine 3 cups water, 1 tablespoon butter and 1/2 teaspoon salt in large saucepan; bring to a boil. Gradually whisk in 1 cup cornmeal. Reduce heat to medium-low; cook 15 minutes, stirring often. (Mixture will be very thick.) Remove from heat; cool slightly. Spoon polenta on aluminum foil-line baking sheet. Cover with plastic wrap and pat into 12 x 6 x 1/2-inch rectangle. Refrigerate 1 hour or as long as overnight. Cut chilled polenta into eight 3-inch circles using a cookie or biscuit cutter. Proceed as directed above.
Cook’s Tip: Prepared balsamic syrup, available in large supermarkets and specialty food stores, may be substituted for balsamic reduction.
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| | | | This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6, and iron. | |  |
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Caprese Polenta Burgers
35 to 40 minutes
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Ingredients: |
| 1-1/2 |
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pounds ground beef |
| 2/3 |
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cup balsamic vinegar |
| 1 |
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package (16 to 18 ounces) refrigerated prepared polenta, cut into 8 slices |
| 2 |
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tablespoons olive oil |
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Salt and pepper |
| 1 |
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package (8 ounces) fresh mozzarella cheese, cut into 8 slices |
| 2 |
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medium tomatoes, cut into 4 slices each |
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Thinly sliced fresh basil |
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Instructions: |
| 1. |
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Bring vinegar to a boil in 2-quart saucepan. Reduce heat; simmer, uncovered, 9 to 10 minutes or until reduced to 1/3 cup. Set aside. |
| 2. |
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Meanwhile lightly shape ground beef into eight 1/2-inch thick patties. |
| 3. |
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Brush polenta slices with oil. Place patties in center of grid over medium, ash-covered coals; arrange polenta around patties. Grill patties and polenta, uncovered, 11 to 12 minutes or until patties are medium (160°F) doneness,
not pink in center and juices show no pink color and polenta is heated through, turning once and basting patties with 2
tablespoons reduced vinegar after turning. Season burgers with salt and pepper, as desired. |
| 4. |
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For each serving, layer 1 each polenta slice, burger, mozzarella slice and tomato slice. Drizzle with remaining vinegar and sprinkle with basil, as desired. |
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| Makes 8 servings. |
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| | | | | Nutrition information per serving, using 95% lean ground beef: 271 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 57 mg cholesterol; 391 mg sodium; 17 g carbohydrate; 2.3 g fiber; 28 g protein; 4.3 mg niacin; 0.3 mg vitamin B6; 1.6 mcg vitamin B12; 2.4 mg iron; 16.2 mcg selenium; 4.4 mg zinc.
Nutrition information per serving, using 80% lean ground beef: 335 calories; 17 g fat (6 g saturated fat; 8 g monounsaturated fat); 67 mg cholesterol; 397 mg sodium; 17 g carbohydrate; 2.3 g fiber; 27 g protein; 3.8 mg niacin; 0.3 mg vitamin B6; 1.7 mcg vitamin B12; 2.2 mg iron; 16.1 mcg selenium; 4.3 mg zinc. |
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