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Nutrition
Facts:
(per serving) |
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Calories: 263
Fat: 10g
Cholesterol: 10mg
Sodium: 1080mg
Carbohydrate: 29g
Fiber: 5g
Protein: 14g
Soy Protein: 9g
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This recipe is: |
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Vegetarian |
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Recipes - Main
Dish
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Polenta
Pot-Pie
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| Kathy
Farrell-Kingsley |
| Serves: 6 |
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Here’s
an Italian rendition of the classic pot-pie.
The texture of the
polenta crust is perfect with the "sausage"
and tomato filling. |
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| Measures
Translation Table |
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| Ingredients: |
1 tablespoon
vegetable oil
1 small onion, chopped
2 stalks celery, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
28 ounce can plum tomatoes with juice
2 packages (11.2 ounces each) Lightlife
Italian Lean Links™, chopped
Polenta
3 cups water
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup cornmeal
1/2 cup grated Parmesan cheese |
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| Instructions: |
- In a large skillet, heat the oil over
medium heat.
- Add the onion and celery and cook,
stirring often, until softened, about
7 minutes.
- Add the basil and oregano and cook
for 30 seconds.
- Add the tomatoes with the juice and
bring the mixture to a simmer.
- Transfer the mixture to a 5-quart or
larger electric slow cooker.
- Add the Lightlife
Italian Lean Links™ and
mix well.
Make the polenta:
- In a large heavy-bottomed saucepan,
bring the water to a boil.
- Stir in the butter, salt and pepper.
- Reduce the heat to low.
- Gradually add the cornmeal in a thin
stream, stirring constantly until all
the cornmeal is absorbed.
- Cook, stirring often, 2 to 3 minutes,
until the mixture begins to solidify.
- Stir in the Parmesan cheese and remove
the pan from the heat.
When the polenta is complete:
- Spoon the polenta over the sausage
mixture, using a spatula, smooth the top
to make an even crust.
- Cover and cook on the low setting for
6 to 8 hours (or high setting for 3 to
4 hours), until hot and bubbling.
- Serve hot.
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