Polenta with Pasta Sauce & Vegetables YIELD: 4 servings Ingredients 1 can reduced-sodium chicken broth - (14 oz) 1½ cups water 1 cup yellow cornmeal 2 teaspoons olive oil 12 ounces assorted cut vegetables (such as broccoli florets, bell peppers, red onions, zucchini squash and julienned carrots) 2 teaspoons fresh or bottled minced garlic 2 cups prepared tomato-basil pasta sauce ½ cup grated Asiago cheese ¼ cup chopped fresh basil (optional) Directions To prepare polenta, whisk together chicken broth, water and cornmeal in large microwavable bowl. Cover with waxed paper; microwave at High 5 minutes. Whisk well and microwave at High 4 to 5 minutes more or until polenta is very thick. Whisk again; cover and keep warm. Meanwhile, heat oil in a large deep nonstick skillet over medium heat. Add vegetables and garlic; cook and stir 5 minutes. Add pasta sauce; reduce heat, cover and simmer 5 to 8 minutes or until vegetables are tender. Spoon polenta onto serving plates; top with pasta sauce mixture. Sprinkle with cheese and basil, if desired. This recipe yields 4 servings. Exchanges Per Serving: 2 Starch, 1 Meat, 1 Vegetable, 2 Fat. Nutrition Facts: Calories 337; Calories from Fat 31%; Total Fat 12g; Saturated Fat 1g; Protein 10g; Carbohydrates 49g; Cholesterol 10mg; Sodium 658mg; Dietary Fiber 7g.
Posted on: Wed, 25 Sep 2013 23:00:03 +0000
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