Polenta With Southwest Sauce

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* Exported from MasterCook *

 

Polenta With Southwest Sauce

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 116

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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16 ounces prepared fat-free polenta tube

1/2 teaspoon ground cumin

1/2 teaspoon ground oregano

1 cup chunky fat-free salsa

1 cup canned black beans -- drained

6 green onions -- finely chopped

1/4 cup fat-free sour cream

1 tablespoon chopped fresh cilantro

 

Serving Size: 4

 

Cut the polenta into 8 slices. Sprinkle evenly with the cumin and

oregano. Spray a large no-stick skillet. Warm over medium heat. Place

the polenta in the skillet in a single layer. Reduce the heat to low and

cook for 4 to 5 minutes on each side, or until heated through. Remove the

polenta to a platter, cover loosely to keep warm. Add the salsa, beans and

onions to the skillet. Simmer 3 to 5 minutes or until hot. Spoon the

salsa over the polenta. Top with sour cream and sprinkle with cilantro.

 

Nutritional analysis: Calories 190, Fat 0.5, Cholesterol 0, Carbohydrate

38, Protein 8, Sodium 690.

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