Source: Physicians Committee for Responsible Medicine - www.pcrm.org
Need a new entrée idea? Try this delightful dish, low in fat and
calories, and high in fantastic flavor.
Coat a 9 x 13-inch rimmed baking pan with vegetable cooking spray.
- 3 cups water
- 3 cups vegetable broth
- 1/2 teaspoon crumbled rosemary
- 2 cups yellow cornmeal
- 1/2 cup chopped black olives
- 1/2 cup chopped sweet pepper
- 1 teaspoon olive oil (optional)
- homemade or prepared tomato sauce
In a large saucepan, combine water, broth, and rosemary.
Heat to a boil.
Slowly whisk in cornmeal and cook about 20 minutes over low heat,
stirring constantly until thickened and bubbly.
Stir in olives and red pepper.
Pour mixture into greased baking pan.
Let cool several hours or overnight.
Heat oven to 400°F.
Cut cooled polenta into 8 pieces.
Leave in baking pan.
Brush with half of the olive oil.
Bake 25 to 30 minutes, turning once and brushing with remaining
olive oil until golden brown.
Serve heated with tomato sauce.
Nutrition information per serving (without sauce): 264 calories,
7 g protein, 54 g carbohydrate, 4 g fat, 14% of calories from fat,
0 mg cholesterol, and 5.4 g fiber.
From Simple, Lowfat & Vegetarian by Suzanne Havala, M.S., R.D.;
recipes by Mary Clifford, R.D.
Available from the Vegetarian Resource Group, P.O. Box 1463, Baltimore,