be_ixf;ym_202109 d_20; ct_50
Health Information Library Recipes Polenta with roasted vegetables

Polenta with roasted vegetables

Nutrition Facts

Serving Size 1 wedge
Calories 269

Amount Per Serving
Monounsaturated fat 5 g
Saturated fat 1 g
Total fat 9 g
Sodium 152 mg
Cholesterol 0 mg
Dietary fiber 8 g
Protein 7 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

Looking for a new way to use zucchini? Give it a Mediterranean twist and serve with baked polenta.

Ingredients

(SERVES 6)
  • 1 small yellow zucchini, cut into 1/4-inch slices
  • 1 small green zucchini, cut into 1/4-inch slices
  • 1 small eggplant, peeled, cut into 1/4-inch slices
  • 6 medium mushrooms, sliced
  • 1 sweet red pepper, seeded, cored and cut into chunks
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 6 cups water
  • 1 1/2 cups coarse polenta (corn grits)
  • 2 teaspoons trans-free margarine
  • 1/4 teaspoon cracked black pepper
  • 10 ounces frozen spinach, thawed
  • 2 plum (Roma) tomatoes, sliced
  • 6 dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
  • 10 ripe olives, chopped
  • 2 teaspoons oregano

Directions

Heat the broiler (grill). Position the rack 4 to 6 inches from the heat source.

Brush the zucchini, eggplant, mushrooms and red pepper with 1 tablespoon of the olive oil. Arrange in single layer on a baking sheet and broil under low heat. Turn as needed and brush occasionally with 1 tablespoon olive oil. Grill or broil, turning as needed, until the vegetables are tender, about 5 to 8 minutes. Transfer to a bowl and set aside.

Heat the oven to 350 F. Coat an ovenproof 12-inch baking dish with cooking spray.

In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in margarine and black pepper. Remove from heat.

Spread polenta in the baking dish. Brush with remaining olive oil. Place in the oven and bake for 10 minutes. Remove and keep warm.

Drain spinach and press between paper towels. Top polenta with spinach. Add a layer of sliced tomatoes, chopped sun-dried tomatoes and olives. Top with roasted vegetables and sprinkle with oregano.

Return to the oven for another 10 minutes. When warmed through, remove from the oven. Cut into wedges and serve.

Last Updated: May 19th, 2021