Rating: 2.5 stars
14 Ratings
  • 1 star values: 2
  • 2 star values: 3
  • 3 star values: 7
  • 4 star values: 1
  • 5 star values: 1
David Bonom
Recipe by Cooking Light September 2011

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 1 cup polenta, 3/4 cup vegetables, and 1 tablespoon parsley)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add mushrooms and thyme; sauté for 4 minutes or until the mushrooms are tender. Add remaining 1 tablespoon olive oil, onion, bell pepper, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté for 8 minutes or until vegetables are tender.

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  • Combine milk, 1/2 cup water, the remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium saucepan; bring to a boil. Stir in polenta; cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese. Serve with vegetables. Sprinkle with parsley.

Nutrition Facts

340 calories; fat 15g; saturated fat 6.1g; mono fat 5.5g; poly fat 0.9g; protein 15.3g; carbohydrates 32.1g; fiber 4.9g; cholesterol 29mg; iron 0.8mg; sodium 594mg; calcium 337mg.
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