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Recipe: Polenta with fresh vegetables

Recipe: Polenta with fresh vegetables

This creamy polenta has added flavor because of the Parmesan cheese. Serve with any combination of vegetables.

This creamy polenta has added flavor because of the Parmesan cheese. For a healthier dish, this recipe includes lightly steamed and sauteed vegetables instead of a mushroom butter sauce. Try any combination of vegetables, including leafy vegetables such as spinach.


Directions

Preheat the oven to 350 F. Lightly coat a 3-quart ovenproof dish with cooking spray.

Combine the polenta, water and garlic in the prepared dish. Bake uncovered until the polenta pulls away from the sides of the baking dish, about 40 minutes. The polenta should be moist.

While the polenta is cooking, spray a nonstick frying pan with cooking spray. Add the mushrooms and onions. Saute over medium heat until the vegetables are tender, about 5 minutes.

In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli and zucchini. Cover and steam until tender-crisp, 2 to 3 minutes.

When the polenta is done, top with the cooked vegetables. Sprinkle with Parmesan cheese and herbs, to taste. Serve immediately.


Ingredients
  • 1 cup coarsely ground cornmeal (polenta)
  • 4 cups water
  • 1 teaspoon garlic, chopped
  • 1 cup sliced fresh mushrooms
  • 1 cup sliced onions
  • 1 cup broccoli florets
  • 1 cup sliced zucchini
  • 2 tablespoons grated Parmesan cheese
  • Chopped fresh oregano, basil or rosemary, to taste

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats 
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs
Fats 
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories169 
Carbohydrate35 g 
Cholesterol2 mg 
Fiber2 g 
Monounsaturatedfat0.5 g 
Potassium 
Protein5 g 
Saturatedfattrace 
Servingsize1/4 of recipe 
Sodium59 mg 
TotalFat1 g 

2014-04-17

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