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Polenta is fast becoming a standard selection on 
restaurant menus these days because the simple taste 
and texture of cornmeal provides a perfect base for 
other flavors. In this side dish, it is a soothing 
complement to hot and spicy ingredients.

2 cloves garlic, minced
1/2 medium onion, thinly sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 poblano, ancho, or chili pepper, seeded and thinly sliced
1/2 pound mushrooms, thinly sliced
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
Salt (optional)
Freshly ground black pepper
1/2 cup flour
1/2 teaspoon salt (optional)
1 teaspoon baking powder
1-1/2 cups cornmeal
1/2 cup egg substitute
2 cups nonfat milk

Preheat the oven to 350 degrees. In a medium nonstick 
skillet over high heat, add 3 tablespoons water, garlic, onion, peppers, 
mushrooms, oregano, salt, if using, and pepper. Lightly 
spray the mixture with and cook for about 
5 minutes, stirring occasionally. Remove from the heat 
and set aside.

Meanwhile, in a large bowl, combine the flour, 1/2 
teaspoon salt, if using, baking powder, and cornmeal and 
mix well. Add the eggs and milk and stir until thick and 
smooth. Pour the batter into an ovenproof skillet, 
spreading it evenly with a rubber spatula. Place the 
skillet over low heat and cook, covered, stirring 
occasionally, for 10 minutes. Remove the skillet from the 
stove and spread the pepper mixture on top of the 
polenta. Bake, uncovered, 
for 10 minutes.

Turn the oven to broil and place the polenta under the 
broiler until golden brown. Slice into wedges and serve 

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