Grilled Vegetables With Creamy Polenta from Healthy Diabetic Recipes

Grilled Vegetables With Creamy Polenta Recipe

Recipe Ingredients:

1 garlic head, cloves separated
Nonstick cooking spray, as needed
2 medium zucchini
1/2 lb Roma tomatoes
1 green bell pepper, seeded, cored,
and quartered
1 red or orange bell pepper, seeded, cored,
and quartered
2 ears corn on the cob
3 tbsp prepared pesto
4 1/2 cups water
1/2 tsp salt
1/8 tsp freshly-ground black pepper
1 cup polenta or yellow cornmeal
1/3 cup fat-free shredded Parmesan-style cheese
2 tsp butter

Recipe Instructions:

Prepare barbecue grill for direct cooking.

Place garlic on 10-inch piece of foil; lightly spray with cooking spray. Seal foil well; grill over medium-low coals, turning frequently, about 20 minutes or until tender. Peel garlic.

Cut zucchini lengthwise into 1/4-inch slices; lightly spray with cooking spray. Cut tomatoes in half lengthwise; remove seeds.

Grill peppers and tomatoes, skin-side down, over hot coals until blackened. Place peppers in paper bag; steam 5 minutes.

Grill zucchini and corn on covered grill over medium coals 1 to 3 minutes on each side or until tender and lightly browned.

Remove skin from tomatoes and peppers. Cut corn off cob. Cut vegetables into bite-sized pieces; toss with garlic and pesto. Keep warm.

Bring water to a boil; add salt and black pepper. Slowly stir in polenta; cook and stir over medium heat about 5 minutes or until creamy and thickened. Stir in cheese and butter; add additional water as needed to keep creamy consistency.

Spoon vegetables over polenta; serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Starch, 3 Vegetable, 1 1/2 Fat.

Nutrition Facts: Calories 218; Calories from Fat 34%; Total Fat 9g; Saturated Fat 2g; Protein 8g; Carbohydrates 29g; Cholesterol 7mg; Sodium 506mg; Dietary Fiber 4g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-14-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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