Recipes
Polenta Scramble
Makes about 6 cups
You can serve this delicious golden scramble for breakfast or for
dinner.
2 teaspoons olive oil
1/2 onion, chopped
10 mushrooms, sliced
1/2 red or green bell pepper, diced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2-4 cups cooked, chilled polenta
Heat oil in a large non-stick skillet. Add onion, mushrooms, and
bell pepper and cook over medium heat, stirring occasionally for
3 minutes.
Stir in basil, oregano, thyme, salt, and black pepper. Continue
cooking until onion is soft, 3 to 5 minutes. Add a tablespoon or
two of water if needed to prevent sticking.
Cut polenta into 1/2-inch cubes. Add to skillet and fold in gently
with a spatula. Continue cooking until polenta is heated through,
about 5 minutes.
Per 1-cup serving: 91 calories; 2 g protein; 16
g carbohydrate; 2 g fat; 2 g fiber; 180 mg sodium; calories from
protein: 11%; calories from carbohydrates: 72%; calories from fats:
19%
Recipe from Healthy
Eating for Life to Prevent and Treat Diabetes by Patricia
Bertron, R.D.
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