Polenta with Tomato Sauce

1 Reviews
100% would make this recipe again

Polenta may be seasoned with almost any pasta sauce.

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Preparation : 5 min Cooking : 40 min
210 calories/serving

Ingredients

3 1/2 cups water 900 mL
1 tsp salt 4 g
1 1/2 cup cornmeal (polenta) 200 g
3/4 cup My Mother's Tomato Sauce 190 mL
4 tbsp Parmesan cheese, grated 12 g

Before you start

Use 1 part flour to 4 parts water (or broth or milk), but increase the amount of liquid if the cornmeal contains coarser grains or if you want a softer result ("all'onda", i.e., polenta that has a ripple effect).

Method

  1. Add the water and salt to a saucepan. Bring the water to a gentle boil (not to a rolling boil in order to avoid lumps). Slowly pour in a continuous stream of cornmeal, stirring constantly. Reduce the heat to low and cook uncovered, stirring occasionally-
  2. Have a small pan of boiling water on the side, to dilute the polenta if it is too thick to your taste.
  3. The polenta is cooked when it pulls away from the sides of the pan, about 40 min.
  4. Few minutes before the end of polenta cooking, heat the tomato sauce in a saucepan over low heat.
  5. Portion out polenta to the dishes, add the sauce, sprinkle with parmesan, then serve.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

210

Fat

4 g

7 %

Saturated 1.4 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

530 mg

22 %

Carbohydrate

40 g

14 %

Fibre

7 g

28 %

Sugars

1 g

Net Carbs

33 g

Protein

5 g

Vitamin A

17 %

Vitamin C

6 %

Calcium

5 %

Iron

11 %
More info

Claims

This recipe is :
Excellent source of  :
Fibre
Good source of  :
Magnesium, Selenium, Vitamin A
Source of  :
Copper, Folacin, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin E, Zinc
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables ½
Meat and Alternatives 0
Fats ½
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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