| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | ts | Olive oil |
| 1 | c | Sliced onion |
| 1/2 | c | Carrots — julienned |
| 1 | ts | Minced garlic |
| 3 | tb | Chopped parsley |
| 1/2 | ts | Cumin |
| 1 | ts | Ground coriander |
| 2 | ts | Curry powder |
| 1/4 | c | Apple juice |
| 1/2 | ts | Cayenne pepper — or to |
| Taste | ||
| 3/4 | c | Polenta |
| 1/2 | c | Cold water |
| 1/2 | ts | Herbal salt substitute |
| 2 | c | Boiling water |
| 1 | c | Grated lowfat jack cheese |
INSTRUCTIONS
1. In a large skillet over medium-high heat, heat oil and saute onion for 5 minutes, stirring frequently. Add carrots, garlic, and parsley, and saute 5 more minutes. Add cumin, coriander, curry, apple juice, and cayenne. Cover and reduce heat to low. Let vegetables continue to cook while you make polenta. 2. Preheat oven to 350 degrees F. In a medium bowl, mix polenta, the cold water, and salt substitute into a paste. In medium saucepan, place the boiling water and stir in polenta paste, whisking until smooth. Cook over medium heat, whisking frequently, until thick (5 to 10 minutes). Stir in cheese. 3. Spoon polenta into a lightly oiled 8-inch-diameter cake pan and bake 20 minutes. 4. To serve, slice polenta into wedges, then place on platter and top with curried vegetables. Serve immediately. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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