This creamy polenta has added flavor because of the Parmesan cheese. For a healthier dish, this recipe includes lightly steamed and sauteed vegetables instead of a mushroom butter sauce. Try any combination of vegetables, including leafy vegetables such as spinach.
- 1 cup/160g coarsely ground cornmeal (polenta)
- 4 cups/1Ltr water
- 1 teaspoon garlic, chopped
- 1 cup/75g sliced fresh mushrooms
- 1 cup/150g sliced onions
- 1 cup/90g broccoli florets
- 1 cup/150g sliced courgette
- A handful of fresh vine cherry tomatoes
- 2 tablespoons grated Parmesan cheese
- Chopped fresh oregano, basil or rosemary, to taste
Preheat the oven to 350 F/170 C/gas mark4. Lightly coat a 13”x9” ovenproof dish with cooking spray.
Combine the polenta, water and garlic in the prepared dish. Bake uncovered until the polenta pulls away from the side of the baking dish, about 40 minutes. The polenta should be moist.
While the polenta is cooking, spray a nonstick frying pan with cooking spray. Add the mushrooms, tomatoes and onions. Sauté over medium heat until the vegetables are tender – about 5 minutes.
In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli and courgette. Cover and steam until tender-crisp, 2 to 3 minutes.
When the polenta is done, top with the cooked vegetables and then sprinkle with Parmesan cheese and herbs, to taste.
Nutritional analysis per serving
|Total fat||1 g||Total carbohydrate||31 g|
|Saturated fat||trace||Dietary fiber||3 g|