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Ingredientes
- 3 c. vegetable stock or possibly canned broth
- 1/2 tsp salt
- 3/4 c. cornmeal
- 1 tsp butter
- 1 x clove garlic, chopped
- 2 tsp vegetable oil
- 2 med carrots, sliced
- 4 stalk celery, minced
- 1 head broccoli, (florets only)
- 1 med red bell pepper roasted, seeded, peeled and julienned
- 2 Tbsp. water
- 8 ounce canned coconut lowfat milk
- 1 Tbsp. curry pwdr
- 1 tsp salt
- 1 tsp garam marsala
- 1 c. shredded low-fat mozzarella cheese
Direcciones
- This wintry vegetable dish from The Raj is composed of simple curried vegetables layered between baked polenta. "It is important to include six tastes in every meal," says Sandra Willbanks, director of public relations for the spa. "Sweet, sour, salty, pungent, bitter and astringent." To incorporate all six, accompany this dish with a salad tossed with a light citrus vinaigrette dressing.
- Polenta: In heavy, medium saucepan, bring vegetable stock to a boil.
- Reduce heat to low and add in salt. Slowly pour cornmeal into water, stirring constantly. Keep stirring for about 5 min, till polenta is proportionately thickened and soupy. Stir in butter and garlic. Adjust the heat to the lowest setting so polenta barely bubbles. Cook, stirring often, till polenta thickens, about 20 min. Pour into two 8-inch square baking pans. Let cold slightly, then cover with plastic wrap and chill 3 to 4 hrs or possibly till set.
- In large skillet, beat oil over medium-high heat. Add in carrots, celery, broccoli and bell pepper and cook, stirring often, till vegetables just begin to soften, about 3 min. Reduce heat to low, add in water and cook, covered, till vegetables are tender, about 7 min. Meanwhile, in small bowl, whisk together coconut lowfat milk, curry pwdr, salt and garam marsala.
- Add in to vegetables. Cover and simmer, stirring occasionally, 15 min.
- Preheat oven to 350 degrees. Coat an 8-inch-square or possibly larger baking dish with vegetable oil cooking spray.
- Remove chilled polenta from pans. Place one polenta square into prepared baking dish. Spoon vegetable mix over polenta; sprinkle with cheese.
- Carefully place remaining polenta square over top. Bake till heated through, about 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 9 servings | |
| Calories 243 | |
| Calories from Fat 107 | 44% |
| Total Fat 12.5g | 16% |
| Saturated Fat 8.86g | 35% |
| Trans Fat 0.03g | |
| Cholesterol 8mg | 3% |
| Sodium 812mg | 34% |
| Potassium 359mg | 10% |
| Total Carbs 27.8g | 7% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.0g | 2% |
| Protein 6.67g | 11% |
