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Polenta With Roasted Mediterranean Vegetables Categories: vegetables, low fat, side dish, grains === VEGETABLES === 1 small eggplant 1 small yellow zucchini 1 small green zucchini 6 medium mushrooms 1 sweet red pepper 2 tablespoons olive oil === POLENTA === 6 cups water 1 1/2 cups coarse polenta (corn grits) 2 teaspoons margarine Freshly-cracked pepper; to taste 1 teaspoon olive oil === FILLING === 10 ounces frozen spinach; thawed 2 medium Roma tomatoes 6 sundried tomatoes; rehydrated 10 ripe olives 2 teaspoons oregano Freshly-cracked pepper; to taste For the vegetables: Line a broiler pan with foil. Spray generously with non-stick spray. Slice eggplant, zucchini and mushrooms into 1/4-inch slices. Cut red pepper into chunks. Brush vegetables with oil. Arrange in single layer on pan and broil under low heat. Brush occasionally with oil. Turn as needed. When tender and slightly browned, remove. (May cover and refrigerate if preparing ahead of time.) For the polenta: In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in margarine and season with pepper. Remove from heat. Spray a decorative, ovenproof 12-inch flan or quiche dish generously with non-stick spray. Spread polenta into the base and sides. Brush with olive oil and bake in a preheated oven at 350 degree for 10 minutes. Remove and keep warm. For the filling: Drain spinach and press between paper towels. Slice fresh tomatoes. Chop sundried tomatoes and olives. Top polenta with spinach. Arrange a layer of sliced tomatoes, chopped sundried tomatoes and olives. Top with remaining roasted vegetables. Sprinkle with oregano and cracked black pepper. Return to oven for another 10 minutes. When warmed through, remove and serve. Excellent with "Sherried Mushroom Sauce" the recipe for which is included in this collection. This recipe yields 6 servings, Comments: To best prepare this recipe, cut all vegetables ahead of time. You may also roast the eggplant, red pepper, zucchini and mushrooms ahead of time. Cover and refrigerate them. Bring them to room temperature shortly before preparing the recipe. You may also season the vegetables with additional oregano for added flavor. Nutritional Analysis Per Serving: Calories 245; Fat (grams) 7; Percent calories from fat 25; Percent polyunsaturated 4; Percent saturated 3; Percent monounsaturated 18; Cholesterol (milligrams) 0; Sodium (milligrams) 90; Protein (grams) 6; Carbohydrate (grams) 39; Fiber (grams) 7. Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); 8g Total Fat; (54% calories from fat); 3g Protein; 11g Carbohydrate; 0mg Cholesterol; 128mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Diabetics or those on calorie-controlled diets may count one muffin as: 2 starch, 2 vegetable, 1 fat serving. Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Contributor: n/a Yield: 6 servings Preparation Time: 0:00 |
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