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3 ounces package sun-dried tomatoes, chopped
2 cups yellow cornmeal
3 cups water
1 teaspoon dried oregano
1 teaspoon paprika
2 garlic cloves, minced
2 tablespoons fresh basil, mince
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
2 tablespoons Parmesan, grated
Garlic Swiss Chard:
1-1/4 pounds Swiss chard; stem, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
2 teaspoons low-sodium soy sauce
Place cornmeal in a large saucepan. Gradually add water, stirring constantly with a wire whisk. Bring to a boil; reduce heat to medium.
Stir in tomatoes, oregano, paprika and garlic. Cook, uncovered, 12 minutes or until thickened, stirring frequently. Remove from heat; stir in basil, salt and pepper.
Spread polenta into a 9" pie plate coated with spray and sprinkle with cheese.
Bake at 375° for 35 minutes or until firm. Cut polenta into 6 wedges.
Serve warm with GARLIC SWISS CHARD-Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 30 seconds. Add Swiss chard and pepper; sauté 4 minutes. Remove from heat; stir in lemon juice and soy sauce.
Posted by Nancy Berry
Nutritional Info Per Serving:
N/A