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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.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
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
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Prep
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Ready In
- 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.
- 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.
- 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.
- Serve with Spiced Beef with Vegetables.
- 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: 1½
- Exchanges: 1½ starch, ½ fat
