Polenta With Pasta Sauce And Vegetables from Healthy Diabetic Recipes

Polenta With Pasta Sauce And Vegetables Recipe

Recipe Ingredients:

1 can reduced-sodium chicken broth - (14 oz)
1 1/2 cups water
1 cup yellow cornmeal
2 tsp olive oil
12 oz assorted cut vegetables
= (such as broccoli florets, bell
peppers, red onions, zucchini squash and
julienned carrots)
2 tsp fresh or bottled minced garlic
2 cups prepared tomato-basil pasta sauce
1/2 cup grated Asiago cheese
1/4 cup chopped fresh basil, (optional)

Recipe Instructions:

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.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-20-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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