Polenta (cornmeal) can be cooked until quite firm—you may have seen logs of precooked, firm polenta in the refrigerated section of Italian markets—or it can be cooked until soft and creamy, as here. Creamy-style polenta makes a good base for toppings. In place of the meatless sauce used here, you could also try spooning chili on top.
- ¾ cup textured vegetable protein (TVP) granules
- 4½ cups water
- 2 teaspoons olive oil
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (14½ ounces each) no-salt-added diced tomatoes
- ¾ teaspoon salt
- 1 cup yellow cornmeal
- ¼ teaspoon cayenne pepper
- ? cup grated Parmesan cheese
- ½ cup plain fat-free yogurt
- In a medium bowl, combine the TVP with 1 cup of the water. Let stand 10 minutes to soften.
- In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes.
- Add the TVP, stirring to combine. Add the tomatoes and¼ teaspoon of the salt, and bring to a boil. Reduce to a simmer and cook until slightly thickened and richly flavored, about 20 minutes.
- Meanwhile, in a small bowl, stir the cornmeal and 1 cup of the cold water until blended and smooth.
- In a medium saucepan, bring the remaining 2½ cups of water, remaining ½ teaspoon salt, and the cayenne to a simmer over low heat. Stirring constantly, pour in the cornmeal-water mixture. Cook the cornmeal over low heat, stirring constantly, until thick and creamy, about 10 minutes.
- Remove from the heat. Stir in the Parmesan cheese and yogurt. Serve the polenta in a mound, with the sauce spooned into the center.
Nutrition per serving: 290 calories, 7g total fat (3g saturated), 7g dietary fiber, 44g carbohydrate, 15g protein, 795mg sodium.
A good source of: calcium.
Also see Southwestern Meatless Chili Recipe.