Polenta Panache
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Spicy and aromatic ---- this recipe is a favorite of DLM
customer Amelia Price. She suggests using fresh produce when in season.
Ingredients:
Polenta
- 3/4 cup instant polenta
- 1 tsp salt
- 1 Tbsp minced garlic
- 1 Tbsp taco seasoning
- 1 tsp cumin
- 3 cups water
Or use prepared polenta from our Dairy Department, sliced
Panache
- (2) 11-oz cans corn with sweet peppers, drained
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- (1) 14 1/2-oz can diced tomatoes
- 1 Tbsp taco seasoning
- 2 tsp cumin
- 1 Tbsp granulated chicken bouillon
- 1/2 cup water
- 3 to 4 Tbsp tomato paste
- Non-stick cooking spray (Pam)
Directions:
Polenta: Add salt, garlic, taco seasoning and cumin to 3
cups of water. Bring to a boil and add polenta according to instructions on
box. Spray a 9x9 pan with non-stick cooking spray. Spread cooked polenta into
pan. Set aside.
Preheat oven to 350°F.
Panache: Sauté green and red pepper, onion, and garlic
in water and bouillon until tender crisp. Add remaining ingredients, and heat
through. Spoon mixture over polenta. Bake until edges bubble, 35 to 40 minutes.
Cut into squares and serve.
Makes 4 to 6 servings
Per serving: 247 calories (6% calories from fat); 2g total fat; .23g saturated
fat; .37mg cholesterol; 1860mg sodium; 53g total carbohydrates; 8g protein
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