| 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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