Recipe: Creamy polenta with roasted red pepper coulis

Dietitian's tip: Polenta, coarse-grind Italian cornmeal, can be served hot and creamy, cut into shapes and grilled, or baked until set. Here, it's mixed with a red pepper coulis for added flavor and color.

 

Ingredients

Directions

In a blender or food processor, combine the roasted pepper, garlic and 1 tablespoon of the water. Process until smooth; set the coulis aside.

Preheat the oven to 450 F. Lightly coat a 9-inch round cake pan with olive oil cooking spray.

In a large saucepan, combine the soy milk, remaining water, olive oil and salt. Whisk in the polenta and place over medium heat. Whisk constantly until the polenta begins to thicken. Reduce the heat to low and resume stirring with a wooden spoon. Cook, stirring frequently, until the polenta pulls away from the sides of the pan, about 15 minutes. Add the coulis and stir to combine. Pour the mixture into the prepared cake pan and sprinkle with the cheese. Bake until firm, about 15 minutes. Let stand in the pan for 10 minutes before serving. Cut into 6 wedges and sprinkle with the thyme.

Nutritional Analysis

(per serving)

Serving size: 1 wedge
Calories	164	Monounsaturated fat	3 g
Protein	5 g	Cholesterol	1 mg
Carbohydrate	29 g	Sodium	252 mg
Total fat	4 g	Fiber	4 g
Saturated fat	1 g

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS

Carbohydrates	1
Protein and dairy	1

• Mayo Clinic Healthy Weight Pyramid tool
• Mayo Clinic Healthy Weight Pyramid: A sample menu

DIABETES MEAL PLAN EXCHANGES

Starches	1
Milk and milk products	1
Fats	1

• Your diabetes diet: Exchange lists

DASH EATING PLAN SERVINGS

Grains and grain products	1
Dairy foods (low-fat or fat-free)	1
Fats and oils	1

• DASH diet: Guide to recommended servings
• Sample menus for the DASH eating plan

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