Page 139 - Keep the Beat Recipes: Deliciously Healthy Dinners

pesto baked polenta Prep time: 10 minutes

Cook time: 10 minutes
instant whole-grain cornmeal (polenta), available in most grocery stores, provides a unique twist
on a traditional Native American dish—and it’s quick to fix
¼ tsp salt 1 Fill a 4-quart saucepan with 3 cups water; add salt
1 /8 tsp ground black pepper and pepper. Cover. Bring to a boil over high heat.
1 C fine yellow (instant) whole- 2 When water boils, reduce heat to medium. Using a
grain cornmeal (polenta) whisk or rubber spatula, quickly stir in cornmeal
2 /3 C shredded parmesan cheese (polenta), cheese, and pesto sauce. Continue stirring
¼ C pesto sauce until well blended and thick, about 1 minute.
3 Remove from heat. Pour the cornmeal mixture into
an 8-inch pie pan or oven-safe dish. Spread evenly
with the back of a spoon. Let stand until firm, about
5 minutes.
4 Preheat oven to 400 °F. Bake polenta until heated
through, about 10 minutes. Remove from oven.
5 Cut into eight wedges. Serve hot. side dishes

grain

yield: each serving provides:
8 servings calories 162 total fiber 0 g
serving size: total fat 7 g protein 6 g
1 wedge saturated fat 2 g carbohydrates 20 g
cholesterol 8 mg potassium 49 mg
sodium 302 mg

deliciously healthy dinners 125