Vegetable Sauce with Goat Cheese for Polenta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Olive Oil, 1 tbsp (remove)Garlic, 3 clove (remove)Leeks, 2 cup (remove)Peppers, sweet, red, raw, sliced, 2 cup (remove)Sun Dried Tomatoes, 2 piece (remove)Black Olives, canned (small-extra large), 8 tbsp (remove)*College Inn Chicken Broth - 99% Fat Free, 1.5 cup (remove)*Balsamic Vinegar, 2 tbsp (remove)Goat Cheese, Soft, 3.5 oz (remove)Basil, 1 tbsp (remove)
While Polenta is cooling, Steep Sun Dried Tomatoes in boiling water to soften.
Saute sliced leeks and red peppers in the olive oil for 3 to 5 minutes, till softened and lightly browned. Add garlic and saute 1 more min. Add softened sun dried tomatoes, black olives (1 small can sliced), chicken broth and basil. Cover and simmer for 5 minutes. Add vinegar and Goat cheese and cook until cheese is melted. Serve over cubed Polenta.
Number of Servings: 5
Recipe submitted by SparkPeople user LCHADBOURNE.
Saute sliced leeks and red peppers in the olive oil for 3 to 5 minutes, till softened and lightly browned. Add garlic and saute 1 more min. Add softened sun dried tomatoes, black olives (1 small can sliced), chicken broth and basil. Cover and simmer for 5 minutes. Add vinegar and Goat cheese and cook until cheese is melted. Serve over cubed Polenta.
Number of Servings: 5
Recipe submitted by SparkPeople user LCHADBOURNE.
Nutritional Info Amount Per Serving
- Calories: 139.8
- Total Fat: 8.9 g
- Cholesterol: 9.1 mg
- Sodium: 496.5 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.2 g
- Protein: 5.4 g
Member Reviews