Vegetable Sauce with Goat Cheese for Polenta
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Vegetable Sauce with Goat Cheese for Polenta calories by ingredient
Number of Servings: 5
Ingredients
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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)
Directions
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.
Member Ratings For This Recipe
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