Servings: 6

Weight Watcher Smart Points: 8

Preparation Time: 30 Minutes

Cooking Time: 30 Minutes

Ready In: 60 Minutes


  • ¼ teaspoon cayenne pepper
  • 1 ½ cups cooked quinoa
  • 1 ½ cups coarse cornmeal or polenta
  • ¼ cup fresh Chives, parsley, rosemary or thyme
  • 4 cloves garlic, minced
  • ½ teaspoon fresh ground pepper
  • 1/2 cup milk (I used unsweeted almond)
  • ½ cup grated mozzarella (I use Daiya)
  • 3 tablespoons nutritional yeast (optional )
  • 1 onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ cup sun dried tomatoes, chopped and rehydrated
  • 4 1/4 cups water


  1. Line a 13 x 9 pan with parchment paper and spray with olive oil.Heat a small skillet to medium heat and spray with olive oil
  2. Add onion and sun dried tomatoes and cook for 10 to 12 minutes, until tender
  3. Add minced garlic and cook for one more minute
  4. Bring water to boil in a large saucepan
  5. Add polenta in a steady stream and whisk well to combine
  6. Continue to stir for about three minutes
  7. Add in quinoa, milk, onion, salt, pepper, cayenne, smoked paprika and nutritional yeast
  8. Stir until the liquid has absorbed and the mixture has thickened
  9. Add in fresh chives and cheese and cook for one more minute
  10. Taste and add more salt and pepper as desired.Spoon mixture into prepared pan and smooth the top, using a spoon dipped in cold water if necessary
  11. Cover and refrigerate for 2 hours
  12. Remove polenta from pan and cut into squares
  13. Cut each square in half diagonally to form triangles.Pan Fry: Heat oil in a pan over medium heat
  14. Cook for 4 to 5 minutes per side.Broil: Spray triangles with oil and broil for 7 minutes
  15. Flip and cook 8 more minutes.Grill: Spray triangles with olive oil and grill until seared on both sides.Serve with Marinara, Ranch Dressing or a Roasted Red Pepper dip if desired.

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