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Ingredientes
- 2 c. Mushrooms, sliced
- 1 c. Zucchini, thinly sliced
- 1 c. Yellow squash, thinly sliced
- 1/2 c. Green onions, thinly sliced
- 1/4 c. Dry red wine
- 1 c. Tomato, minced seeded
- 1/2 tsp Garlic pwdr
- 1/4 tsp Onion pwdr
- 1 can (14-Oz) artichoke hearts, liquid removed and coarsely minced
- 1 pkt (10-Oz) frzn minced spinach, thawed, liquid removed and squeezed dry
- 1 c. Fat-free ricotta cheese
- 1/2 c. (2 ounces) part-skim mozzarella cheese, shredded
- 1/4 c. (1 oz) fresh Parmesan cheese, grated
- 3 lrg Egg whites, lightly beaten
- 1 lrg Egg
- 1 1/4 c. Yellow cornmeal
- 1/2 c. Red bell pepper, minced
- 1/4 c. Fresh parsley, minced
- 1 tsp Oregano, dry
- 3/4 tsp Salt
- 1/2 tsp Basil, dry
- 1/4 tsp Pepper
- 4 c. Water
- 1/4 c. (1 oz) fresh Parmesan cheese, grated Cooking spray
Direcciones
- To prepare Spinach Filling: Preheat oven to 350 0 F. Combine first five ingredients in large non stick skillet; stir well. Cook over medium-high heat 7 min or possibly till vegetables are tender and liquid nearly evaporates.
- Spoon into a bowl; stir in minced tomato, garlic pwdr, on
- ion pwdr, artichokes and spinach. Combine remaining ingredients in a small bowl; stir well. Add in to mushroom mix; stir well. Set aside.
- To prepare Herbed Polenta: Combine first 7 ingredients in a large saucepan.
- Gradually add in water, stirring constantly with a whisk. Bring to a boil; reduce heat to medium. Cook, 15 min, stirring frequently. Stir in Parmesan cheese. Spoon polenta into a 10-inch spring form pan
- coated with cooking spray, spreading proportionately.
- To complete recipe: Spread Spinach Filling over Herbed Polenta. Top with 1 c. (1/4-inch-thick) tomato slices; sprinkle with 1/2 c. (2 ounces)
- shredded, part-skim mozzarella cheese. Place pan on a baking sheet. Bake, uncovered, at 350 degrees F for 1 hour or possibly till set. Le
- t cold on a wire rack 10 min. Cut into 8 wedges and serve with low-sodium spaghetti sauce.
- Makes 8 servings
- Mexico
- NOTES : A satisfying vegetable dish Prepared for the Spice Islands / Cooking Light Turning the Tables competition
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 8 servings | |
| Calories 209 | |
| Calories from Fat 58 | 28% |
| Total Fat 6.52g | 8% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 400mg | 17% |
| Potassium 332mg | 9% |
| Total Carbs 24.98g | 7% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.55g | 2% |
| Protein 11.43g | 18% |
