Polenta with sautéed vegetables and Review of "Healthy Fats, Low-Cholesterol Cookbook
 
 
Recipe type: main
Serves: 3
Ingredients
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 small yellow summer squash, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 medium red bell pepper, cut into ½ inch strips (you can also add a small eggplant but I did not)
  • 1 8oz can tomato sauce
  • ½ cup low sodium fat free vegetable broth
  • 1 tsp dried oregano
  • salt and pepper, to taste
for the polenta
  • 1 cup vegetable broth
  • 1 cup fat free milk
  • ½ cup yellow cornmeal, coarse grained
  • grated parmesan cheese
Instructions
  1. Heat the oil over medium high heat. Sauté garlic for a few seconds. Dont let it burn.
  2. Add the vegeatbles and cook for 5-6 minutes, or until tende. Stir occasionally. If the vegatbles are sticking you can add a little water, a tbsp at time, and cook vegetables till tender.
  3. Add tomato sauce, the ½ cup broth, oregano and salt and pepper, to taste. Bring to simmer and let cook partially covered on low heat for 15 minutes.
To cook the polenta:
  1. In a saucepan heat the milk and broth to a simmer. Once simmering, reduce heat to medium and gradually whisk in all of the polenta. Continue whisking for 1-2 minutes, or until the polenta reaches desired consistency.
  2. To serve, spoon the polenta in the bottom of the bowl and top with the vegetables. Grate the parmesan on top.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/03/03/13746/