Polenta with Tomato and Vegetable Ragout
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tube Polenta - Basil and Garlic1 Tbsp Olive Oil1/2 a Medium Onions, chopped2 Garlic Cloves1 Cup Goya Dark Red Kidney Beans1/2 Cup Zucchini, Diced1/2 Cup Asparagus, Chopped1 Can Del Monte Diced Tomatoes, No Salt Added1 Cup Tofu, extra firm, Diced4 Tbsp Parmesan Cheese, shredded,
Preheat oven to 450* and spray with cooking spray. Slice polenta into 1/4 inch slices and arrange in single layer on baking tray. Bake in oven for 15 minutes.
Meanwhile, heat olive oil in skillet and add onion. Saute for several minutes and add in tomatoes and garlic. Let simmer for 10 minutes until liquid is absorbed. Add in tofu, beans, zucchini, and asparagus and saute for 5 minutes. Salt and Pepper per your taste.
Spoon tomato ragout over Polenta and sprinkle with Parmesan Cheese. Bake 5 more minutes. Remove from oven and sprinkle with chopped basil and parsley.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LILJENNICA.
Meanwhile, heat olive oil in skillet and add onion. Saute for several minutes and add in tomatoes and garlic. Let simmer for 10 minutes until liquid is absorbed. Add in tofu, beans, zucchini, and asparagus and saute for 5 minutes. Salt and Pepper per your taste.
Spoon tomato ragout over Polenta and sprinkle with Parmesan Cheese. Bake 5 more minutes. Remove from oven and sprinkle with chopped basil and parsley.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LILJENNICA.
Nutritional Info Amount Per Serving
- Calories: 239.9
- Total Fat: 6.5 g
- Cholesterol: 3.6 mg
- Sodium: 703.8 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 7.3 g
- Protein: 11.8 g
Member Reviews