INGREDIENTS
1
can (about 14 ounces) reduced-sodium chicken broth
1‑1/2
cups water
1
cup yellow cornmeal
2
teaspoons olive oil
12
ounces assorted cut-up vegetables, such as broccoli florets, bell peppers, red onions, zucchini squash and thin carrot strips
2
teaspoons minced garlic
2
cups prepared tomato-basil pasta sauce
1/2
cup grated Asiago cheese
1/4
cup chopped fresh basil (optional)
PREPARATION:
- To prepare polenta, whisk together chicken broth, water and cornmeal in large microwavable bowl. Cover with waxed paper; microwave on HIGH 5 minutes. Whisk well and microwave on HIGH 4 to 5 minutes more or until polenta is very thick. Whisk again; cover and keep warm.
- Meanwhile, heat oil in large, deep nonstick skillet over medium heat. Add vegetables and garlic; cook and stir 5 minutes. Add pasta sauce; reduce heat, cover and simmer 5 to 8 minutes or until vegetables are tender.
- Spoon polenta onto serving plates; top with pasta sauce mixture. Sprinkle with cheese and basil.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Fiber
7 g
Carbohydrate
49 g
Cholesterol
10 mg
Saturated Fat
1 g
Total Fat
12 g
Calories from Fat
31 %
Calories
337
Protein
10 g
Sodium
658 mg
DIETARY EXCHANGE:
Meat
1
Vegetable
1
Starch
2
Fat
2
