Gar­lic Po­lenta

Vegetarian Today - - Table For Two -

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

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