Recipe: Polenta with fresh vegetables

Dietitian's tip: This creamy polenta has added flavor because of the Parmesan cheese. For a healthier dish, this recipe includes lightly steamed and sauteed vegetables instead of a mushroom butter sauce. Try any combination of vegetables, including leafy vegetables such as spinach.

Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving

Low sodium = no more than 140 mg of sodium per serving

Low fat = no more than 3 g of fat per serving

SERVES 4

Ingredients

1 cup coarsely ground cornmeal (polenta)
4 cups water
1 teaspoon garlic, chopped
1 cup sliced fresh mushrooms
1 cup sliced onions
1 cup broccoli florets
1 cup sliced zucchini
2 tablespoons grated Parmesan cheese
Chopped fresh oregano, basil or rosemary, to taste

Directions

Preheat the oven to 350 F. Lightly coat a 3-quart ovenproof dish with cooking spray.

Combine the polenta, water and garlic in the prepared dish. Bake uncovered until the polenta pulls away from the side of the baking dish, about 40 minutes. The polenta should be moist.

While the polenta is cooking, spray a nonstick frying pan with cooking spray. Add the mushrooms and onions. Saute over medium heat until the vegetables are tender, about 5 minutes.

In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli and zucchini. Cover and steam until tender-crisp, 2 to 3 minutes.

When the polenta is done, top with the cooked vegetables. Sprinkle with Parmesan cheese and herbs, to taste. Serve immediately.

Nutritional Analysis

(per serving)

Calories	151	Cholesterol	2 mg
Protein	5 g	Sodium	56 mg
Carbohydrate	31 g	Fiber	3 g
Total fat	1 g	Potassium	249 mg
Saturated fat	trace	Calcium	57 mg
Monounsaturated fat	0.5 g