Nutrition Facts

• • Calories: 165
  • Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 4mg
  • Sodium: 245mg
  • Carbohydrates: 21g
  • Fiber: 4g
  • Protein: 4g

Ingredients

• Polenta:

  • 1/8 tsp salt
  • 1 cup whole cornmeal
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp evaporated skim milk
  • 2 Tbsp reduced-calorie trans fat free margarine
  • Black pepper to taste

• Vegetable Medley:

  • 2 Tbsp grapeseed oil
  • 1 medium onion, diced
  • 2 garlic cloves, chopped
  • 1 carrot, peeled and diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 small eggplant, diced
  • 3 Tbsp tomato paste
  • 1 Tbsp chopped fresh parsley
  • 2 tsp thyme
  • 1/4 cup kalamata pitted black olives, halved
  • Black pepper to taste
  • 2 fresh plum tomatoes, diced
  • 6 to 8 sprigs fresh basil, for garnish

Preparation

• • In a saucepan, add salt to 5 cups of water and bring to a boil. Gradually add cornmeal, whisking constantly. Once cornmeal is incorporated, reduce heat to medium and cook until thickened, about 15 minutes, stirring occasionally. Remove saucepan from heat and stir in Parmesan, evaporated skim milk and margarine. Season with pepper.
  • In a skillet, heat oil over medium heat until hot. Add onion, garlic, carrot, zucchini, yellow squash and eggplant, and cook, stirring occasionally, until vegetables begin to soften. Stir in tomato paste, parsley and thyme, and cook for 10 minutes. Add olives and heat through. Season with pepper. Remove from heat and stir in fresh tomato.
  • Arrange polenta onto serving plate and make a well in the center. Top with vegetable medley and garnish with basil, if desired.

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