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RECIPE: Polenta with Roasted Mediterranean Vegetables
Serves 6
Date: 3/6/2014

Nutritional Information

Serving size: 1 wedge

Total fat: 7 grams

(Cholesterol- 0 mg; Monounsaturated fat 4 grams)

Calories: 245; Protein 6 grams

Dietary Fiber: 7 grams

Total carbohydrate: 39 grams

(Diabetes meal plan exchange-2 starches, 2 non starchy vegetables and 1 fat)

 

Ingredients

1 small eggplant, peeled, cut into ¼ inch slices

1 small yellow zucchini, cut into ¼ inch slices

1 small green zucchini, cut into ¼ inch slices

6 medium mushrooms, sliced

1 sweet red pepper, seeded, cored and cut into chunks

2 tablespoons plus 1 teaspoon extra-virgin olive oil

6 cups water

1 ½ cups coarse polenta (corn grits)

2 teaspoons trans free margarine

¼ teaspoons cracked black pepper

10 ounces frozen spinach, thawed

2 plum tomatoes, sliced

6 dry packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped

10 ripe olives, chopped

2 teaspoons oregano

 

Directions

Heat the broiler (grill). Position the rack 4 inches from the heat source.

 

Brush the eggplant, zucchini, mushrooms and red pepper with 1 tablespoon of the olive oil.  Arrange in single layer on a baking sheet and broil under low heat.  Turn as needed and brush occasionally with 1 tablespoon olive oil.  When tender and slightly browned, remove from the broiler (grill).  Use immediately or cover and refrigerate for later use.

 

Preheat the oven to 350 F.  Coat a decorative, ovenproof 12 inch flan or quiche dish with cooking spray.

 

In a medium saucepan, bring water to a boil.  Reduce heat and slowly whisk in polenta.  Continue to stir and cook for about 5 minutes.  When polenta comes away from side of pan, stir in margarine and season with 1/8 teaspoon of the black pepper.  Remove from heat.

 

Spread polenta into the base and sides of the baking dish.  Brush with 1 teaspoon olive oil. Place in the oven and bake for 10 minutes. Remove and keep warm.

 

Drain spinach and press between paper towels. Top polenta with spinach.  Arrange a layer of sliced tomatoes, chopped sun-dried tomatoes and olives.  Top with remaining roasted vegetables.  Sprinkle with oregano and the remaining 1/8 teaspoon black pepper.


Return to the oven for another 10 minutes.  When warmed through, remove from the oven.  Cut into 6 wedges and serve.

 

 

 

 

 

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