Polenta with roasted red pepper coulis

Ingredients

• 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.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 148
Total carbohydrate: 23 g
Cholesterol: 5 mg
Dietary fiber: 2 g
Monounsaturated fat: 2 g
Protein: 5 g
Saturated fat: 1 g
Serving size: 1 wedge
Sodium: 150 mg
Total fat: 4 g

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free): 1/2
Grains and grain products: 1
Vegetables: 1

Diabetes Meal Plan Choices

Milk and milk products: 1/2
Nonstarchy vegetables: 1
Starches: 1

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 1
Protein and dairy: 1/2
Vegetables: 1