Per Serving: 244 calories, 11g fat, 2g saturated fat, 450mg sodium, 2mg chol
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet), leave off parsley.
Ingredients for Polenta:
½ tsp basil leaves
Pinch of pepper
¼ c diced red onion
1 diced zucchini
¾ tsp diced fresh garlic
1 diced red pepper
1 Tbsp Olive Oil
½ oz grated parmesan
Pinch of salt
4 oz corn meal
8 oz water
8 oz vegetable broth
Cooking Instructions for Polenta:
- Preheat oven to 350 degrees.
- Mix dry basil, garlic, salt and pepper. Cut vegetables into half and season with spices.
- Grease a cookie sheet with the olive oil. Place vegetables on a grill and cook until tender about 10-12 minutes. NOTE: You can also bake them in the oven if you don't have a grill. (Same time.)
- Bring broth and water to a boil, add salt and polenta. Stir frequently until polenta is smooth
- Fold in cheese and cooked vegetables. Place in a pan and bake at 350 degrees F for 10 minutes.
- Cut into squares or circles using a biscuit cutter. Serve immediately with sauce (recipe below).
Ingredients for Red Pepper/Tomato Sauce:
3 tsp Olive Oil
3 Roma Tomatoes
1 cup broth
2 Red Peppers (seeded)
¼ tsp diced garlic
Salt, to taste
Pepper, to taste
Parley (topper)
Cooking Instructions for Sauce:
- Heat a pan until very hot.
- Add oil and tomatoes; Scrape the bottom of pan as soon as the tomatoes caramelize and start to blacken.
- Add red bell peppers and garlic, cook for an additional 5 minutes.
- Remove vegetables from the pan and deglaze the pan with broth.
- Scrape the bottom of the pan to remove the caramelized pieces of vegetables.
- Add this mixture to the cooked vegetables and puree until smooth in a food processor or blender.
- Add salt and pepper to taste.
- Top Polenta rounds or squares and finish with parsley.