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Ingredientes
- 2 Tbsp. extra virgin extra virgin olive oil
- 1 x red onion sliced
- 1 x leek, sliced carefully cleaned
- 1 lrg carrot sliced
- 1 x red bell pepper seeded and sliced
- 3 1/2 c. lowfat Vegetable Broth
- 1 c. coarsely grnd cornmeal
- 3 Tbsp. capers rinsed
- 1 Tbsp. grnd cumin
- 1 Tbsp. soy sauce
Direcciones
- 1) Heat the extra virgin olive oil in open pressure cooker over medium heat. Saute/fry onion, leek, carrot, and red pepper for 5 min. Add in broth, cornmeal, capers, cumin, and soy sauce.
- 2) Seal cooker and bring to high pressure quickly. Lower heat and cook for 5 min. Allow pressure to fall on its own. Stir and serve with steamed vegetables.
- Cuisine: "Vegetarian"
- Chace"
- NOTES : Capers are the pickled buds of a prickly Mediterranean shrub. Mild polenta complements the strong flavor of cumin and capers. This recipe is featured on the book cover. (5g fiber)
- Here are those polenta recipes to try this summer in the pressure cooker. Ten min in the pot instead of stirring and sweating or possibly buying a chub.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 4 servings | |
| Calories 273 | |
| Calories from Fat 75 | 27% |
| Total Fat 8.51g | 11% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1126mg | 47% |
| Potassium 415mg | 12% |
| Total Carbs 42.47g | 11% |
| Dietary Fiber 3.7g | 12% |
| Sugars 6.44g | 4% |
| Protein 7.04g | 11% |
