Live-Well: Saucy Polenta Recipe




Live-Well: Saucy Polenta Ingredients

3 1/2 cup water
1 cup cornmeal
1 tsp vegetable oil
1 pinch salt
2/3 cup mozzarells, shredded part skim
1 tbsp parmesan, freshly grated

TOMATO SAUCE

1/2 spanish onion
2 garlic cloves
1 carrot
1 1/2 tsp olive oil
28 oz canned tomatoes
2 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 pinch granulated sugar

A Recipe for
Live-Well: Saucy Polenta

 

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.




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Live-Well: Saucy Polenta

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Live-Well: Saucy Polenta Directions

Tomato Sauce: finly chop onion, garlic and carrot. in large saucepan,
beat oil over medium heat; cook onion, garlic and carrot, stirring
for 5 minutes.

In food processor, chop tomatoes. Add to saucepan along with basil,
oregano, salt, pepper and sugar; bring to boil. Reduce heat; simmer,
stirring often, for 1 hour or until thickened.

Meanwhile, in microwaveable 12-cup casserole, stir together water,
cornmeal, oil and salt; cover and cook at High, whisking
occasionally, for about 12 minutes or until thickened. Scrape into
lightly greaded 11x7-inch baking dish. Spread tomato sauce over top;
sprinkle with mozzarella and Parmesan. Bake in 350F 180C oven for 15
minutes or until cheese is bubbly. Broil for 2 minutes or until
golden brown.

Per Serving: about 190 calories, 8 g protein, 5 g fat,
29 g carbohydrate

Variation: Stove-top Polenta: Omit vegetable oil. Increase water to 4
cups. In large saucepan, bring water and salt to boil over high heat;
reduce heat to low. Gradually shisk in cornmeal; cook, stirring
often, for 20-25 minutes or until thickened.

Source: Canadian Living magazine [Jan 96] Presented in an article by
Carol Ferguson. Recipes from Canadian Living Test Kitchen.

[-=PAM=-] PA_Meadows@msn.com

Serves: 6

 

 

 

 

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