Polenta Primavera
Description
This International breakfast features Water, Cornmeal, Chopped, Garlic, Bell pepper. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Fresh or dried marjoram, Oregano, basil Fresh ground pepper Salt Bring water to boil in heavy pan.
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Lower to simmer.
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Add corn meal in VERY FINE STREAM, stirring constantly.
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Once all of meal is added, keep stirring until the mush pulls away from the sides of the pan or you feel you are going to start screaming uncontrollably ( It helps to listen to something very compelling while doing this, either a spouse, SO, the radio, or a political demonstration).
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Pour immediately onto a flat plate, a cake tin, or a tart pan.
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Smooth top and cool for 30 minutes until firm.
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Meanwhile, saute onions and garlic until lightly brown in olive oil.
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Add chopped vegetables and seasonings, cook until soft.
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Pile, with juices from veggies, onto polenta.
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Spread around.
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Add any seasonings you want and enough cheese to
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cover if you want (which is why I didn't put in amounts).
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Broil or nuke until melted and toasted sort of on top.
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Eat warm or cool
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 390.3kcal
- % Daily Value *
- Total Fat 4.3g7%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 27.0mg2%
- Total Carbohydrate 79.5g27%
- Dietary Fiber 10.2g41%
- Sugars 8.8g
- Protein 13.1g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bell, boiling, breakfast, broiling, chopped, cornmeal, eggplant, garlic, international, mushrooms, optional, pepper, polenta, primavera, sautéing, simmering, title, vegan, vegetables, water
