Monday, August 17, 2009

Power Polenta

This tastes and feels like comfort food but it's good for you.


1 cup coarse cornmeal
4 cups water
2 teaspoons parsley
1 teaspoon pepper
1/2 teaspoon salt

Bring mixture to a boil in sauce pan. Reduce heat to low, cover and stir frequently until thick. Approximate time is 30 minutes. Remove from heat.

Grilled Polenta (optional):

Press into greased bread pan. Chill until firm. Slice into 1 inch pieces. Grill in oven until brown and crisp.

Veg Mix:

Combine the following in a glass pan:

1/2 cup cabbage
1 cup cooked black beans
1 yellow or green squash
2 tomatoes
1 small onion
1/4 cup sliced black olives
2 teaspoons water
salt and pepper to taste

Back at 375 until vegetables are soft.

Serve vegetables over polenta. Garnish with grated sharp cheddar cheese and capers. Nice served with sliced avocados.

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