Grilled Polenta with Tomato Sauce

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Yields 5 servings

2 teaspoons olive oil
½ red onion, minced
1 cup mushrooms, crimini julienne
2 teaspoons minced garlic
2/3 cups corn kernels
2/3 cup organic spinach, chiffonade
2/3 cup cornmeal, yellow whole-grain
3 cups chicken broth
1/3 cup Parmesan cheese
½ cup sundried tomatoes, julienne
2 eggs
Kosher salt to taste
White pepper to taste

To garnish and serve:
2 ½ cups marinara Sauce
1/3 cup Parmesan cheese
½ cup basil, chiffonade

Preheat oven 350 degrees. In a hot pan, sauté onion, mushrooms, garlic, sundried tomatoes and corn. Set aside.

Bring the chicken stock to simmer, slowly add cornmeal, and whisk to avoid lumps. Continue to whisk, cooking the polenta for about 30 minutes.

Remove the polenta from the heat; fold in parmesan cheese and vegetable mix. Add spinach. Add eggs one at a time until incorporated. Season to taste.

Spray a baking pan with non-stick spray. Pour mixture into pan and spread even. Bake in oven until set, about 30 minutes depending on the size of your pan.

Cool polenta completely. Remove from pan by placing cutting board on top of pan and flipping it. Cut the polenta into desired size.

To serve: brush polenta with olive oil, grill until warmed throughout. Top with ½ cup marinara sauce, fresh basil and parmesan cheese. Serve immediately.

Calories 305; Fat 8 g; Saturated fat 3 g; Cholesterol 89 mg; Carbohydrate 36 g; Fiber 5 g; Protein 15 g