Emmy Rossum's Mediterranean Vegetables With Polenta Cakes - 21g Carbs, 6g Fiber
From: Emmy Rossum VIA www.dashrecipes.com
"Cooking is very relaxing for me, especially when I have time to make
my favorite dishes. I love to cook with polenta (a mush made from
cornmeal); I eat it often since I'm allergic to gluten. You can do
so many things with polenta, and it takes on any flavor you want it
to. I like this dish because it's light ... It's simple and delicious."
Active Time: 40 min
Total Time: 2 hours 30 min (includes refrigeration time)
Servings: 4
1 1/4 to 1 1/3 cups milk
1 cup instant polenta, plus more for sprinkling on polenta cakes
2 to 3 Tbsp grated Parmesan cheese
Salt and pepper to taste
2 Tbsp olive oil
1 each small red, green, and yellow bell peppers, halved and seeded
1 small zucchini, cubed
1 small eggplant, cubed
2/3 cup sun-dried tomatoes, cubed
4 cloves garlic, peeled and crushed
2 Tbsp canned chopped tomatoes, strained
1/4 cup bottled dressing (your choice)
2 to 3 Tbsp butter
2 Tbsp butter
Mint leaves, for garnish
1. Bring milk to a boil over medium in a large, deep saucepan. Whisk
in polenta, lower heat, and cook, stirring occasionally, for 3 to
5 minutes or until smooth. Add extra milk if mixture's too thick.
Stir in butter and Parmesan. Add salt and pepper to taste.
2. Turn out onto a greased baking sheet and spread to 5/8-inch thickness.
Let cool, then refrigerate until set, about 1 1/2 hours. Brush 1 Tbsp oil
on peppers and place, skin side up, under a hot grill until blackened.
Seal in a plastic bag for 5 minutes; peel off skin and discard. Dice.
3. Heat 1 Tbsp oil in a skillet for 30 seconds. Add peppers, zucchini,
eggplant, sun-dried tomatoes, and garlic. Cook over medium for about
10 minutes or until tender. Add canned tomatoes and dressing. Season
with salt and pepper.
4. Cut polenta into 3-inch rounds. Sprinkle with a little dry polenta.
Fry in butter in a skillet until golden brown. Place polenta cakes on
serving plates. Top with vegetables, extra dressing (if desired), and
mint.
Emmy's Tips:
You can use whatever dressing you like in this dish. Balsamic vinaigrette
is a favorite of mine.
If the sun-dried tomatoes are very dry, moisten them with a little warm
water.
Bake leftover polenta with mozzarella or Roquefort for another meal later
in the week.
Try topping polenta cakes with tomato sauce and your favorite cheese to
make mini pizzas.
Serves: 4
Nutrition per Serving:
320 Calories, 25g Fat, 40mg Cholesterol, 7g Protein, 600mg Sodium,
21g Carbs, 6g Fibe
