polenta with roasted pepper and sun dried tomato
I love polenta. It’s kind of like northern Italian grits. Only better. There really is so much you can do with polenta that you probably could have it with just about any meal … and I do.
I like this one because it have all the great flavors of roasted red peppers, sundried tomatoes and garlic without all the butter and cheese that so often is added to polenta.
INGREDIENTS
1 cup water
¼ cup dried polenta or medium grind whole grain corn meal
¼ teaspoon garlic powder
1 tablespoon dehydrated minced onions
2 tablespoons roasted pepper, chopped
3 pieces sun dried tomato, rinsed and chopped
DIRECTIONS
- Put the kettle on to boil the water. While the water is coming up to temperature, chop peppers and tomatoes. Put them close by the stove.
- Measure polenta, garlic powder and onions into a small bowl.
- When water is boiling, add polenta slowly, stirring constantly with a long handled wooden spoon. Lower heat. Don’t let lumps form and if they do get rid of them right away.
- Once it thickens up stir in the peppers and tomatoes and stir in thoroughly.
- Remove from heat. Transfer to a shallow pan and bake at 350 for about 5-10 minutes, until it just sets.
- Cut into two pieces and serve.
NUTRITION FACTS
Servings: 2
Amount Per Serving: Calories: 90, Total Fat: 1.75g, Sodium: 240mg, Total Carbs: 17.34g, Dietary Fiber: 2.52g, Sugars: 2.63g, Protein: 2.13g
Points: 1
