Sun-Dried Tomato Polenta
Per ServingSun-Dried Tomato Polenta |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 1/2 cup | ||
| Calories | 115 | |
| Fat | 4 | g |
| Saturated Fat | 0.7 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 17 | g |
| Fiber | 2 | g |
| Sugars | 3 | g |
| Cholesterol | 0 | mg |
| Sodium | 415 | mg |
| Potassium | 260 | mg |
| Protein | 3 | g |
| Phosphorus | 50 | mg |
| Choices: Starch 1, Fat 1 | ||
- Makes: 4 servings
- Serving Size: 1/2 cup
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
Ingredients
| 2 | cups | water |
| 1/2 | cup | coarse ground yellow polenta or cornmeal (do not use instant) |
| 1/2 | cup | coarsely chopped rehydrated sun-dried tomatoes (not oil-packed) |
| 1 | Tbsp. | olive oil |
| 1 | Tbsp. | shredded Pecorino Romano cheese |
| Pinch crushed red pepper flakes | ||
| 1/2 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
Directions
- In a 1-quart saucepan, bring the water to boiling. Slowly add the polenta in a thin, steady stream, whisking constantly. Continue to whisk or stir with a long-handled wood spoon over medium heat, about 10 to 15 minutes, until the mixture looks creamy.
- Remove the saucepan from the heat. Add the remaining ingredients, mixing well. Serve immediately.