Milanese Vegetables over Polenta
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 163kcal
Ingredients
- 1 cup cornmeal
- 1 large onion diced
- 4 cloves garlic crushed
- 2 carrots diced
- 2 stalks celery diced
- 2 tsp. dried basil
- 2 tsp. dried oregano
- 1 large eggplant cubed
- 1 green pepper chopped
- 2 14 oz. can diced tomatoes with their juice
- ¼ cup nutritional yeast
- salt & pepper to taste
Instructions
- In a medium sized pot, start the polenta by bringing 4 cups water to boil.
- Whisk in the cornmeal in a slow, steady stream, whisking quickly to avoid lumps.
- Continue whisking 1-2 minutes until it starts to thicken a bit.
- Reduce the heat so it bubbles gently.
- Cover and cook about 20 more minutes, stirring every 4-5 minutes.
- In a large skillet, cook the onion, garlic, carrots and celery over medium heat until the onions are soft.
- Add a bit of water to the skillet if it begins to stick.
- Add the basil, oregano, eggplant and green pepper and cook several minutes until the vegetables are tender-crisp.
- Add the diced tomatoes and the juice from the can to the skillet.
- Continue cooking until everything is hot and the polenta is finished.
- When the polenta is cooked, stir the nutritional yeast into it.
- Season everything with salt and pepper.
- Serve the vegetables over the polenta.
Nutrition
Serving: 6to 8 | Calories: 163kcal | Carbohydrates: 33g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 540mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3588IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 3mg