Soyrizo Polenta
- Number of Servings: 8
Ingredients
2 1/4 cup Vegetable Broth1 cup Milk, nonfat1 cup Yellow Cornmeal1 teaspoon Basil1 tablespoon olive oil2 small Zucchini, sliced1 medim Onions, sliced 1 or 2 medium Green Peppers, sliced6 oz Soyrizo, Vegan Chorizo1 cup shredded low-fat Cheddar Cheese
Combine first four ingredidents in 3-quart bowl. Cover with plastic wrap and vent. Microwave on high 5 minutes. Stir, recover, and microwave on high for another 5 minutes. Spray 9x13 glass pan with cooking spray and spread cornmeal mixture evenly in the pan.
Pour olive oil into large skillet. Over medium heat, cook zucchini, onion, bell pepper and Soyrizo until vegetables are soft. Spread over cornmeal mixture.
Cover with foil and bake at 350*. Remove foil, cover with cheese. Return to oven until cheese melts.
Number of Servings: 8
Recipe submitted by SparkPeople user LORABENEDETTI.
Pour olive oil into large skillet. Over medium heat, cook zucchini, onion, bell pepper and Soyrizo until vegetables are soft. Spread over cornmeal mixture.
Cover with foil and bake at 350*. Remove foil, cover with cheese. Return to oven until cheese melts.
Number of Servings: 8
Recipe submitted by SparkPeople user LORABENEDETTI.
Nutritional Info Amount Per Serving
- Calories: 171.9
- Total Fat: 6.7 g
- Cholesterol: 3.6 mg
- Sodium: 540.0 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 3.3 g
- Protein: 9.0 g
Member Reviews
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SCOUT1222
Very tasty! I baked the dish for 20 minutes before adding the cheese, then an additional 10 minutes after adding the cheese, since the original directions didn't have that information. It worked just fine. (I also used instant polenta rather than cornmeal, since that's what I had on hand.) - 1/3/10