Rating: 5 stars
1 Ratings
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  • 5 star values: 1

This unique side tastes somewhat like a tamale. Serve with grilled chicken or fish.

Krista Ackerbloom Montgomery and Ann Taylor Pittman
Recipe by Cooking Light August 2005

Gallery

Beau Gustafson

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • To prepare polenta, combine first 3 ingredients in a medium saucepan; bring to a boil. Gradually stir in cornmeal, stirring constantly. Reduce heat, and simmer 5 minutes or until thick, stirring frequently. Spread mixture into an 8-inch square baking dish coated with cooking spray.

  • To prepare tomatoes, heat oil in a large nonstick skillet over medium-high heat. Add tomato and the next 5 ingredients (through garlic); sauté 6 minutes or until tomato is tender. Remove from heat; stir in chopped cilantro. Spoon tomato mixture over polenta; sprinkle with cheeses. Bake at 425° for 20 minutes or until lightly browned. Garnish with cilantro sprigs, if desired.

Nutrition Facts

191 calories; calories from fat 29%; fat 6.1g; saturated fat 3.2g; mono fat 2.3g; poly fat 0.3g; protein 8.7g; carbohydrates 25g; fiber 1.7g; cholesterol 16mg; iron 1.1mg; sodium 412mg; calcium 211mg.
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