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Healthy Recipes Reference Library Store Specials About Us Friday, May 05, 2006
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Polenta Italiano
Authored By:  Polly Pitchford, Full Spectrum Health™
Serve with a leafy green salad.
Diet Types: Dairy Free, Vegan, Vegetarian
Ingredients:
  • 2 cups yellow cornmeal
  • 4-5 cups water or light Vegetable Stock
  • 1 tablespoon salt-free seasoning
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teapoon dried oregano
  • 1/2 cup mild soy cheese, shredded
  • 1 cup pasta sauce of choice
  • Serves: 6
    Cooking Time: Over one hour
    Instructions:
    Preheat the oven to 350 degrees. In a heavy 4 quart pot, dissolve the cornmeal in the cold water or stock. Add the vegetable seasoning and bring to a boil over high heat, stirring constantly. The cornmeal will thicken as it cooks. As soon as it has thickened, lower heat to medium, cover, and cook 25 minutes, lifting the lid frequently to stir. Add more water if it becomes too thick to stir. Halfway through the cooking time, add the olive oil, salt and oregano. In an oiled casserole, layer the cornmeal and cheese in 2-3 layers, ending with a top layer of cheese. Bake, covered, for 30 minutes; uncover and place under broiler for 3 minutes, or until the cheese browns lightly. Heat the pasta sauce and serve over the polenta.

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    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 6
    Amount Per Serving 
    Calories 230
    Calories from Fat 63
     % Daily Value*
    Total Fat 7g11%
      Saturated Fat 1g4%
      Mono Fat 4g 
      Poly Fat 2g 
    Sodium 794mg33%
    Total Carbs 36g12%
      Dietary Fiber 4g16%
      Sugars 2g 
    Protein 6g 
    Iron14%
    Calcium14%
    Vitamin B-65%
    Vitamin C0%
    Vitamin E8%
    Vitamin A9%
    Selenium12%
    Manganese10%
    Copper5%
    Zinc5%
    Potassium4%
    Phosphorus10%
    Magnesium14%
    Pantothenic acid2%
    Niacin8%
    Riboflavin6%
    Thiamin13%
    Folate3%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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