be_ixf;ym_202109 d_26; ct_50
Health Information Library Recipes Polenta with roasted red pepper coulis

Polenta with roasted red pepper coulis

Nutrition Facts

Serving Size 1 wedge
Calories 148

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 1 g
Total fat 4 g
Sodium 150 mg
Cholesterol 5 mg
Dietary fiber 2 g
Protein 5 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Polenta is coarsely ground cornmeal. Coulis is a thick sauce. Together they're delicious.

Ingredients

(Serves 6)
  • 1 red bell pepper (capsicum), roasted and seeded
  • 1 garlic clove
  • 1 3/4 cups water
  • 1 3/4 cups plain soy milk (soya milk) or 1 percent low-fat milk
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1 cup polenta, preferably stone-ground
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped thyme

Directions

In a blender or food processor, combine the roasted pepper, garlic and 1 tablespoon of the water. Process until smooth; set the coulis aside.

Heat the oven to 450 F. Lightly coat a 9-inch round cake pan with olive oil cooking spray.

In a large saucepan, combine the soy milk, remaining water, olive oil and salt. Whisk in the polenta and place over medium heat. Whisk constantly until the polenta begins to thicken. Reduce the heat to low and resume stirring with a wooden spoon. Cook, stirring frequently, until the polenta pulls away from the sides of the pan, about 15 minutes. Add the coulis and stir to combine.

Pour the mixture into the prepared cake pan and sprinkle with the cheese. Bake until firm, about 15 minutes. Let stand in the pan for 10 minutes before serving. Cut into 6 wedges and sprinkle with the thyme.

Last Updated: June 15th, 2017