Asparagus Polenta Bake - 16.7g Carbs
From: 1,001 Delicious Recipes for People with Diabetes
Servings: 6
6 oz portobello mushrooms, thinly sliced
8 oz asparagus, cut into 1-inch pieces
1-2 tsp olive oil
1 pkg (16oz) prepared Italian-Herb polenta
1 cup water
1 oz sun-dried tomatoes (not in oil) (about 8 halves), sliced
1/4-1/2 cup (1-2 oz) shredded Parmesan cheese
Saute mushrooms and asparagus in oil in large skillet
2 to 3 minutes; cook, covered, until asparagus is
crisp-tender, about 5 minutes.
Mash polenta in medium saucepan; mix in water and cook
over medium heat, whisking until smooth and hot, about
5 minutes. Stir in mushrooms and asparagus, and sun-dried
tomatoes. Spoon mixture into 4 ramekins or a shallow
casserole or quiche dish; sprinkle with Parmesan cheese.
Bake at 425 degrees F. until cheese is browned
and polenta puffed, about 20 minutes.
Tip:
If sun-dried tomatoes need to be softened,
soak in hot water to cover, 5 to 10 minutes.
Servings: 6
Nutrition per Serving (1/6 of recipe):
110 Calories, 2.2g Fat, 4.2g Cholesterol,
94mg Sodium, 5.4g Protein, 16.7g Carbs
Diabetic Exchanges: 2 Vegetable, 1/2 Bread, 1/2 Fat
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