Mediterranean Polenta

Mediterranean Polenta
Serves: 4
My family gave this dish the thumbs-up for its flavor! And I love this meal because it’s loaded with the antioxidants power of tomatoes. Best of all, it’s a cinch to make! Nutritional analysis per serving (without Parmesan cheese): Calories: 234 Fat: 4g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 471mg Carbohydrates: 44.5g Fiber: 5g Sugar: 3g Protein: 6g Vitamin A: 5% Vitamin C: 136% Calcium: 8% Iron: 21%
  • 1 cup polenta, dry
  • 4 cups water
  • ¼ teaspoon salt
  • 2 teaspoons extra virgin olive oil
  • 1 small onion, diced
  • 1 small yellow bell pepper, diced
  • 1 cup mushrooms, sliced
  • 2 small cloves garlic, minced
  • 2 Tablespoons capers, drained
  • ¼ cup Mediterranean olives, whole
  • 1½ teaspoons oregano, dried
  • Black pepper, as desired
  • 1 14.5 oz can diced tomatoes, with juice
  1. In a 2 quart baking dish, stir together polenta, water, salt and 1 teaspoon olive oil. Bake at 350 for 50 minutes.
  2. About 40 minutes after baking, heat remaining olive oil in pan and sauté onions, pepper, mushrooms, and garlic until crisp tender–about 5 minutes.
  3. Add capers, olives, seasonings and tomatoes. Stir together and cook on low for an additional 5 minutes.
  4. Remove polenta from oven and top dish with tomato sauce. Serve immediately.