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Polenta with Marinara Sauce
  (181 ratings) Nutrition Information:
Calories: 151Protein: 3 g Carbs: 23 g Fat: 6 g Saturated Fat: 1 g Sodium: 281 mg Fiber: 4 g
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Think polenta is hard to cook at home? Think again! Polenta is easy to prepare and a nice break from potatoes, pasta or rice.
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Ingredients:
Sauce:
1 28-ounce can diced tomatoes, no salt added
1/2 onion, chopped
2 garlic cloves, chopped
3 tablespoons fresh basil, chopped
2 tablespoons olive oil
Polenta:
1 cup whole grain yellow cornmeal
2 tablespoons Parmesan cheese
3 cups water
1/2 teaspoon salt
1 28-ounce can diced tomatoes, no salt added
1/2 onion, chopped
2 garlic cloves, chopped
3 tablespoons fresh basil, chopped
2 tablespoons olive oil
Polenta:
1 cup whole grain yellow cornmeal
2 tablespoons Parmesan cheese
3 cups water
1/2 teaspoon salt
Directions:
| 1 | Saute onions and garlic in olive oil until tender. Combine with diced tomatoes and basil and simmer gently while you make the polenta. |
| 2 | In a 3-4 quart saucepan, bring the water and salt to a steady simmer. Reduce the heat to medium and add cornmeal in a slow constant stream. Stir in Parmesan. |
| 3 | Stir constantly while adding cornmeal. Break any lumps by pressing them against the side of the pan. Continue to cook and stir frequently for about 20 minutes. When polenta is ready, it should tear away from the pan. |
| 4 | **Watch the heat - too high of heat will cause polenta to stick to the bottom of the pan.** |
| 5 | Pour polenta into a large round serving platter. Serve with marinara sauce. |
| 6 | This dish tastes great with steamed spinach and grilled chicken or fish. |
| 7 | ENJOY! |
| Ratings & Reviews |
(181 ratings) |
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| Features from Our Dietitian |
 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
a passion for helping others achieve a healthy lifestyle. She strives
to help others learn the most nutritious way to eat, in order to achieve
good health. |
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