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Polenta Italiano
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Authored By: Polly Pitchford, Full Spectrum Health™
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Serve with a leafy green salad.
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Diet Types: Dairy Free, Vegan, Vegetarian
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Ingredients:
2 cups yellow cornmeal4-5 cups water or light Vegetable Stock1 tablespoon salt-free seasoning1 1/2 tablespoons olive oil1 teaspoon salt1 teapoon dried oregano1/2 cup mild soy cheese, shredded1 cup pasta sauce of choice
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Serves: 6
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Cooking Time: Over one hour |
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| Instructions: |
| Preheat the oven to 350 degrees.
In a heavy 4 quart pot, dissolve the cornmeal in the cold water or stock. Add the vegetable seasoning and bring to a boil over high heat, stirring constantly. The cornmeal will thicken as it cooks.
As soon as it has thickened, lower heat to medium, cover, and cook 25 minutes, lifting the lid frequently to stir. Add more water if it becomes too thick to stir.
Halfway through the cooking time, add the olive oil, salt and oregano.
In an oiled casserole, layer the cornmeal and cheese in 2-3 layers, ending with a top layer of cheese.
Bake, covered, for 30 minutes; uncover and place under broiler for 3 minutes, or until the cheese browns lightly.
Heat the pasta sauce and serve over the polenta.
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
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| Amount Per Serving |
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Calories 230
Calories from Fat 63
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% Daily Value*
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| | Total Fat 7g | 11% | | | Saturated Fat 1g | 4% | | | Mono Fat 4g | | | | Poly Fat 2g | | | | Sodium 794mg | 33% | | | Total Carbs 36g | 12% | | | Dietary Fiber 4g | 16% | | | Sugars 2g | | | | Protein 6g | | | | Iron | 14% | | | Calcium | 14% | | | Vitamin B-6 | 5% | | | Vitamin C | 0% | | | Vitamin E | 8% | | | Vitamin A | 9% | | | Selenium | 12% | | | Manganese | 10% | | | Copper | 5% | | | Zinc | 5% | | | Potassium | 4% | | | Phosphorus | 10% | | | Magnesium | 14% | | | Pantothenic acid | 2% | | | Niacin | 8% | | | Riboflavin | 6% | | | Thiamin | 13% | | | Folate | 3% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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