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ShareVegetable Polenta Lasagna
Nutrition Facts Per Serving:
- Servings Per Recipe: 8
- Calories: 203
- Protein(gm): 8
- Carbohydrate(gm): 31
- Fat, total(gm): 6
- Cholesterol(mg): 8
- Saturated fat(gm): 2
- Monosaturated fat(gm): 2
- Polyunsaturated fat(gm): 1
- Dietary Fiber, total(gm): 5
- Sugar, total(gm): 2
- Vitamin A(IU): 2770
- Vitamin C(mg): 102
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 4
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 73
- Cobalamin (Vit. B12)(µg): 0
- Sodium(mg): 597
- Potassium(mg): 455
- Calcium(DV %): 111
- Iron(DV %): 2
- Vegetables(d.e): 2
- Starch(d.e): 2
- Medium-Fat Meat(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- 4 cups cold water
- 1 1/2 cups cornmeal
- 1 1/4 teaspoons salt
- 1 small onion, thinly sliced
- 1 tablespoon olive oil
- 4 cups fresh mushrooms, halved
- 1/4 teaspoon freshly ground black pepper
- 3 medium green sweet peppers, roasted and chopped*
- 3 medium red sweet peppers, roasted and chopped*
- 1 1/4 cups marinara sauce
- 1 cup shredded mozzarella cheese (4 ounces)
1. For polenta, in a medium saucepan bring 2 1/2 cups of the water to boiling. In a medium bowl combine the remaining 1 1/2 cups water, the cornmeal, and the 1 teaspoon salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to low. Cook about 10 minutes or until mixture is very thick, stirring occasionally. Pour the hot mixture into a 3-quart rectangular baking dish. Cool slightly. Cover and refrigerate about 1 hour or until firm. (Or, cover and refrigerate up to 24 hours.)
2. In a large nonstick skillet cook onion in hot oil over medium heat for 3 to 4 minutes or until tender. Add mushrooms, the 1/4 teaspoon salt, and the black pepper. Cook and stir about 5 minutes or until mushrooms are tender. Remove from heat; stir in the green and red roasted sweet peppers.
3. Spread the marinara sauce over chilled polenta. Top with the vegetable mixture and sprinkle with mozzarella cheese. Bake, covered, in a 350 degree oven for 30 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly. Makes 8 servings.
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*
To roast peppers, quarter the peppers lengthwise; remove stems, seeds, and membranes. Place peppers, cut sides down, on a foil-lined baking sheet. Roast in a 450 degrees oven for 15 to 20 minutes or until skins are blistered and bubbly. Fold up foil on baking sheet around peppers to form a packet; seal. Let stand for 20 minutes to loosen skins. Peel and chop peppers. (Or substitute three 7-ounce jars or two 12-ounce jars roasted red sweet peppers, drained and chopped, for the green and red sweet peppers. )
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