Polenta with Stewed Peppers and Tomatoes - 6 pts

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Polenta with Stewed Peppers and Tomatoes - 6 pts

 

Recipe By : " The Mediterranean Vegan Kitchen " by Donna Klein

Serving Size : 4 Preparation Time :0:00

Categories : Spicy Vegan

Veggie

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups water

1 cup polenta -- (coarse-ground yellow cornmeal), regular or

instant variety

3 tablespoons extra virgin olive oil

3 garlic cloves -- finely chopped

salt -- to taste

1 medium onion -- (about 6 ounces), cut lenghtwise in half,

thinly sliced croswise

1 large red bell pepper -- (aboout 8 ounces), cut lenghtwise

into thin strips

1 large yellow bell pepper -- or green, cut lenghtwise into thin

strips

1 pound fresh plum tomatoes -- coarsely chopped

1/4 teaspoon dried oregano -- or more to taste

freshly ground black pepper -- to taste

1/2 teaspoon red wine vinegar

1/2 teaspoon sugar

2 tablespoons finely chopped fresh flat-leaf parsley -- optional

pitted black olives -- preferably kalamata

 

Lightly oil a 9 1/2 or 10 inch pie plate; set aside.

 

If using regular polenta: In a large deep-sided saucepan, preferably on a back

burner (the polenta tends to sputter), bring the water to a boil over high heat.

Slowly add the polenta, stirring constantly with a long handled wooden spoon.

Reduce the heat to low and stir in 1 tablespoon of the oil, one-third of the

chopped garlic, and salt. Cover and cook, stirring occasionally, until the corn

particles are tender, about 15 minutes. Remove from the heat and let stand

alone, covered, for 5 minutes.

 

If using instant polenta: In a medium deep-sided saucepan, preferably on a back

burner, combine the water, polenta, 1 T. of the oil, and one-third of the

garlic, and salt. Bring to a boil over high heat; immediatley reduce the heat to

medium and cook, stirring often with a long handled wooden spooon, for 5

minutes.

 

Immediately spoon the polenta into the prepared pie plate, pressing down iwth

the back of a large spoon to form a smooth surface. Let stand for 20 minutes to

become firm. Cover with foil and keep warm.

 

Meanwhile in a medium stockpot, heat the remaining oil over medium heat. Add the

onion and cook, stirring often, until softened but not browned, about 5 minutes.

Add the bell peppers and remaining garlic; cook, stirring often, until the

peppers are somewhat firm, 5 to 8 minutes. Add the tomatoes, oregano, salt, and

pepper; bring to a boil over medium-high heat. Reduce the heat to medium-low,

cover, and simmer for 20 minutes, stirring occasionally, or untl the vegetables

are tender but not mushy. Add the vinegar, and sugar, stirring occasionally,

until the mixture is slightly thickened, about 5 minutes.

 

Spoon the tomato mixture on top of the firm polenta. Garnish iwth the parsley

and olives, if using. Cut into wedges and serve warm.

 

ADVANCE PREPARATION: The cooled stewed vegetables can be covered and

refrigerated for up to two days. The finished dish can be covered and

refrigerated for up to twenty-four hours. Reheat, covered, in a low oven.

 

Makes 4 main dish servings.

 

Per serving: Cals 306 (32% fat) ; Total Fat 11g; Carbs 48g; Fiber 8g; Prot 6g;

Chol 0mg; Sodium 13 mg.

 

" Polenta becomes the perfect bed for this tasty topping of stewed garden-fresh

bell peppers and juicy plum tomatoes, otherwise known as peperonata in Italy.

The stewed vegetables are equally delicious served over rice or tossed with

penne, ziti, or other tubular-shaped pasta. They also make a fine topping for

crostini, bruschetta, pizza, or focaccia. " "

 

Description:

" 6 pts "

Cuisine:

" Italian "

S(Formatted by Chupa Babi in MC):

" 07.05.08 "

Copyright:

" 2001 "

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Per Serving (excluding unknown items): 393 Calories; 11g Fat (25.3% calories

from fat); 8g Protein; 66g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

18mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Vegetable; 2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0