Vegetable Polenta Lasagna - 31g Carbs, 5g Fiber, 2g Sugar
From Better Homes and Gardens
Prep: 25 minutes
Chill: 1 hour
Bake: 40 minutes
4 cups cold water
1 1/2 cups cornmeal
1 1/4 tsp salt
1 small onion, thinly sliced
1 Tbsp olive oil
4 cups fresh mushrooms, halved
1/4 tsp freshly ground black pepper
3 medium green sweet peppers, roasted and chopped*
3 medium red sweet peppers, roasted and chopped*
1 1/4 cups marinara sauce
1 cup shredded mozzarella cheese (4 ounces)
1. For polenta, in a medium saucepan bring 2 1/2 cups of the
water to boiling. In a medium bowl combine the remaining
1 1/2 cups water, the cornmeal, and the 1 teaspoon salt.
Slowly add cornmeal mixture to boiling water, stirring
constantly. Cook and stir until mixture returns to boiling;
reduce heat to low. Cook about 10 minutes or until mixture
is very thick, stirring occasionally. Pour the hot mixture
into a 3-quart rectangular baking dish. Cool slightly.
Cover and refrigerate about 1 hour or until firm. (Or,
cover and refrigerate up to 24 hours.)
2. In a large nonstick skillet cook onion in hot oil over
medium heat for 3 to 4 minutes or until tender. Add mushrooms,
the 1/4 teaspoon salt, and the black pepper. Cook and stir
about 5 minutes or until mushrooms are tender. Remove from
heat; stir in the green and red roasted sweet peppers.
3. Spread the marinara sauce over chilled polenta. Top
with the vegetable mixture and sprinkle with mozzarella
cheese. Bake, covered, in a 350 degree oven for
30 minutes. Bake, uncovered, for 10 to 15 minutes
more or until edges are bubbly.
Makes: 8 servings
Nutrition per Serving:
203 Calories, 6g Total Fat, 2g Saturated Fat,
2g Monounsaturated Fat, 1g Polyunsaturated Fat,
8mg Cholesterol, 597mg Sodium, 8g Protein,
31g Carbs, 2g Total Sugar, 5g Fiber
Exchanges:
1 1/2 Starch, 2 Vegetables, 1/2 Medium-fat Meat, 1/2 Fat
Member Rating:
I’ve made this quite a few times and I love it. I added
more mushrooms and left off the cheese. It’s a pain to
peel the peppers, but it’s worth it. This is delicious!
Submitted by: wild7house… 6/12/2006