Milanese Vegetables over Polenta
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 216kcal
Ingredients
- ½ cup cornmeal
- 1 small onion diced
- 2 cloves garlic crushed
- 1 carrot diced
- 1 stalk celery diced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 small eggplant cubed
- 1 small green pepper chopped
- 14 oz. can diced tomatoes with their juice
- 2 Tbs. nutritional yeast
- salt & pepper to taste
Instructions
- In a medium sized pot, start the polenta by bringing 2 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: 3to 4 | Calories: 216kcal | Carbohydrates: 44g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 222mg | Potassium: 1016mg | Fiber: 12g | Sugar: 12g | Vitamin A: 3748IU | Vitamin C: 36mg | Calcium: 139mg | Iron: 5mg