This side dish is just right for soaking up the flavorful juices of the ragu.
Makes 2 servings Total time: 10 minutes HEAT: 2 cups low-sodium vegetable broth 2 tsp. minced fresh garlic 1/4 tsp. freshly grated nutmeg Minced zest of 1/2 a lemon 1/2 tsp. each kosher salt and black pepper 1/2 cup yellow cornmeal STIR IN:
1 Tbsp. extra-virgin olive oil
Heat broth, garlic, nutmeg, zest, salt, and pepper in a saucepan to a boil over high. Whisk in cornmeal; reduce heat to low and simmer, stirring often, until thick and smooth, 5 minutes.
Stir in oil and serve polenta immediately.
Per serving: 168 calories; 0g total fat (0g sat); 0mg chol; 141mg sodium; 36g carb; 2g fiber; 3g protein