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20 minute dinner recipes

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Orange Polentina

http://www.eatingwell.com/recipes/orange_polentina.html

From EatingWell:  January/February 2010

Italians enjoy cornmeal or polenta in countless preparations. Polentina is a creamier, porridge-like version, often served for breakfast. An orange-infused dollop of tangy mascarpone cheese and yogurt is a rich, delicious topping. But feel free to skip the mascarpone and double the yogurt to save calories. To keep it quick, we use instant polenta or regular fine cornmeal. If you have time, the recipe will work with stone-ground cornmeal. It will take longer to cook, 15 to 20 minutes, but will reward you with rich texture.

4 servings, about 3/4 cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Preparation

  1. Zest the orange to get 1 1/2 teaspoons; set the zest aside. Remove the rest of the peel and white pith with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Set aside for garnish.
  2. Combine water, milk and salt in a large heavy saucepan and bring to a boil. Gradually whisk in polenta (or cornmeal) and return to a boil. Reduce heat to medium-low to maintain an even bubble and whisk until the polentina thickens, 1 to 5 minutes (depending on what type you’re using). Remove from the heat, cover and let stand for 5 minutes.
  3. Meanwhile, combine mascarpone, yogurt, 1 tablespoon honey and 1/2 teaspoon of the orange zest in a small bowl.
  4. Whisk the remaining 3 tablespoons honey and the remaining 1 teaspoon zest into the polentina. Divide among 4 bowls and top with a dollop of the mascarpone topping. Garnish with the reserved orange segments and sprinkle with tarragon, if desired. Serve immediately.

Nutrition

Per serving : 353 Calories; 14 g Fat; 8 g Sat; 0 g Mono; 41 mg Cholesterol; 51 g Carbohydrates; 9 g Protein; 4 g Fiber; 219 mg Sodium; 71 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 low fat milk, 1 1/2 other carbohydrate, 2 fat

Tips & Notes