Polenta has gone upscale! Once a peasant food made of corn meal mush (hailing back to Roman times), polenta is still a staple in northern Italy and many other countries. You may have tried it before and found it bland, but I assure you this low fat flavorful and healthy recipe will tempt even the most trepid tasters.
Recipe from: The Low Fat Vegetarian Recipe Archive
Picture on right is an Italian painting by Longhi, Pietro (ca 1702-1785) entitled "Pouring the Polenta."
1 package of polenta mix
1 onion, chopped (or 1 bunch green onions, chopped)
1-2 cloves garlic, crushed
1 red bell pepper, chopped
1 green bell pepper, chopped
6 artichoke hearts, cut in half
1 lb. pureed roma tomatos
1 tablespoon capers
1 teaspoon fresh thyme
1 teaspoon fresh oregano
salt and pepper to taste
6 ounces fat free mozzarella – shredded or sliced
fat free parmesean
Make polenta and pour into an 8×8 pan that has been sprayed with PAM. Set aside to cool down. "Saute" onion and garlic in a little water until soft. Add bell peppers, and artichoke hearts, and then pour over passata. Stir to blend. Add capers, oregano and salt and pepper. Cover and simmer for 30 minutes. Turn the cooled polenta out onto a cutting board, and cut into bite-sized cubes. Put some of the cooked sauce on the bottom of a shallow baking dish. Place polenta cubes in a layer over the sauce, and then top with the mozzarella. Put the remaining sauce on top of the mozzarella layer and then sprinkle with some parmesean. Bake at 375 for 35 minutes.
For more healthy recipes check out the other delicious recipes listed on this blog or visit Green Mountain Healthy Living Recipe Favorites.