Polenta with Olive-Raisin Compote

Polenta with Olive-Raisin Compote

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From: Diabetic Living Magazine

Tubed polenta is great to have on hand when you need a quick side dish. In this 25-minute recipe, lightly browned polenta slices are topped with a fruity compote made with olives, raisins, orange peel and fragrant spices.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 medium onion, chopped ( ½ cup)
  • ⅛ teaspoon ground coriander
  • ⅛ teaspoon ground ginger
  • ½ cup water
  • ⅓ cup golden raisins
  • ¼ cup sliced almonds
  • 2 tablespoons coarsely chopped, pitted Kalamata olives
  • ½ teaspoon finely shredded orange peel
  • 1 tablespoon olive oil
  • 1 16-ounce tube refrigerated cooked polenta, cut crosswise into 12 equal slices

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 300°F. For compote, lightly coat a small saucepan with nonstick cooking spray; heat over medium heat. Add onion. Cook for 3 to 5 minutes or just until onion is tender, stirring occasionally. Stir in coriander and ginger.
  2. Add water and raisins. Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until raisins are softened and water is almost evaporated. Stir in almonds, olives and orange peel.
  3. Meanwhile, heat oil in an very large nonstick skillet over medium heat. Add half of the polenta slices. Cook for 4 to 6 minutes or until warm and lightly browned (oil will spatter slightly), turning once. Transfer to a baking sheet and keep warm in oven while cooking remaining polenta slices. Serve two polenta slices on each of six serving plates and top with compote.

Nutrition information

  • Serving size: 2 slices polenta and 2½ tablespoons compote
  • Per serving: 133 calories; 5 g fat(0 g sat); 2 g fiber; 21 g carbohydrates; 3 g protein; 5 mcg folate; 0 mg cholesterol; 6 g sugars; 2 IU vitamin A; 2 mg vitamin C; 19 mg calcium; 0 mg iron; 230 mg sodium; 116 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ fat

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