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%
Ingredients
- 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
Instructions
- IN A 2 QUART BAKING DISH, STIR TOGETHER POLENTA, WATER, SALT AND 1 TEASPOON OLIVE OIL. BAKE AT 350 FOR 50 MINUTES.
- ABOUT 40 MINUTES AFTER BAKING, HEAT REMAINING OLIVE OIL IN PAN AND SAUTÉ ONIONS, PEPPER, MUSHROOMS, AND GARLIC UNTIL CRISP TENDER–ABOUT 5 MINUTES.
- ADD CAPERS, OLIVES, SEASONINGS AND TOMATOES. STIR TOGETHER AND COOK ON LOW FOR AN ADDITIONAL 5 MINUTES.
- REMOVE POLENTA FROM OVEN AND TOP DISH WITH TOMATO SAUCE. SERVE IMMEDIATELY.
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