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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees 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.


Nutrition Facts

133 calories; protein 2.6g 5% DV; carbohydrates 21g 7% DV; exchange other carbs 1.5; dietary fiber 1.9g 8% DV; sugars 6.2g; fat 4.6g 7% DV; saturated fat 0.5g 2% DV; cholesterolmg; vitamin a iu 1.7IU; vitamin c 1.6mg 3% DV; folate 4.8mcg 1% DV; calcium 18.5mg 2% DV; iron 0.4mg 2% DV; magnesium 15mg 5% DV; potassium 116.4mg 3% DV; sodium 229.6mg 9% DV.