Polenta With Pasta Sauce And Vegetables

Recipe Ingredients

1		Reduced-sodium chicken broth - (14 oz)
1 1/2 cups	355ml	Water
1 cup	62g / 2.2oz	Yellow cornmeal
2 teaspoons	10ml	Olive oil
12 oz	340g	Assorted cut vegetables
		= (such as broccoli florets, bell
		Peppers, red onions, zucchini squash and
		Julienned carrots)
2 teaspoons	10ml	Fresh or bottled minced garlic
2 cups	474ml	Prepared tomato-basil pasta sauce
1/2 cup	73g / 2.6oz	Grated Asiago cheese
1/4 cup	36g / 1.3oz	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

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