1 cup(s) polenta mix
1 cup(s) onion(s), sweet, chopped
4 teaspoon oil, olive
3 clove(s) garlic, minced
1 pounds broccoli rabe, coarsely chopped, or 3 cups coarsely chopped broccoli flowerets
3 1/2 ounce(s) pepper(s), red sweet, roasted, rinsed, drained, and chopped
1 cup(s) broth, vegetable
1 tablespoon cornstarch
1/4 cup(s) nuts, pine nuts, or slivered almonds, toasted
Prepare polenta according to package directions. Cover and keep warm.
In a large skillet cook onion in hot oil over medium heat for 4 to 5 minutes or until tender. Add garlic; cook for 30 seconds. Add broccoli rabe. Cook, covered, about 3 minutes or just until tender. (If using broccoli flowerets, cook and stir for 3 to 4 minutes or until crisp-tender.) Stir in roasted red peppers.
In a small bowl gradually stir broth into cornstarch; add to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
To serve, divide the polenta among 4 dinner plates. Spoon the vegetable mixture over cooked polenta.
Sprinkle with toasted nuts.
- Saturated Fat
- Dietary Fiber
- Total Fat
- Vegetable: 4
- Carb Choices