Confetti Polenta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Onions, raw, 2 tbsp chopped * *Peppers, sweet, red, fresh, .25 cup, chopped * Garlic, 3 tsp * Grapeseed Oil, 1 tbsp * Butter, salted, 2 pat (1" sq, 1/3" high) * Basil, 3 tbsp chopped * Fresh Chives, 1 tbsp chopped * Sage, ground, 1 tbsp * Yellow Cornmeal, 1 cup * 1/4 tsp cayenne * 1/4 tsp black pepper * Water, tap, 3 cup (8 fl oz) * Peas, frozen, 1 cup * *Gorgonzola Crumbles, 3 tbsp
Mix 1 cup cornmeal with 1 cup water; add cayenne and black pepper, set aside. In a large saucepan, saute onions and peppers in oil and butter until translucent, add garlic and sage, saute 1 minute; add the other 2 cups water and bring to boil; carefully stir in cornmeal mixture (caution - polenta will bubble hot steam), stir well, cover with loose fitting lid (you can balance a wooden spoon across the pot to hold lid up a little). Reduce heat, stir often and cook for 8 minutes; add peas (frozen); cook 2 minutes more. Take off heat, add basil & chives and gorgonzola, stir well and serve.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user OPALBABY.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user OPALBABY.
Nutritional Info Amount Per Serving
- Calories: 225.2
- Total Fat: 9.0 g
- Cholesterol: 12.9 mg
- Sodium: 169.8 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 4.5 g
- Protein: 6.5 g
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