Store-bought tubes of polenta are great to have on hand when you need a quick meal. In this 20-minute recipe, polenta slices are broiled in the oven while the other parts of the meal--marinara sauce and pork tenderloin--are cooked on the stove. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Line a large baking sheet with foil. Lightly coat both sides of polenta slices with cooking spray. Arrange the polenta on the prepared baking sheet; set aside.

  • Stir together marinara sauce, orange peel, and fennel seeds in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until slightly thickened. Stir in vinegar; keep warm.

  • Season pork with pepper. Coat an unheated large skillet with cooking spray. Cook the pork over medium heat for 8 to 10 minutes or until the internal temperature of the pork reaches 145 degrees F, turning the pork occasionally. While the pork cooks, broil the polenta 4 to 5 inches from the heat for 4 to 6 minutes or until heated through, turning slices over once halfway through broiling.

  • To serve, arrange the polenta slices on four serving plates. Top with the pork and spoon the sauce over top. If desired, sprinkle with parsley (or basil).

Nutrition Facts

249 calories; 2.6 g total fat; 0.8 g saturated fat; 74 mg cholesterol; 613 mg sodium. 847 mg potassium; 26.8 g carbohydrates; 2.9 g fiber; 10 g sugar; 27.3 g protein; 833 IU vitamin a iu; 11 mg vitamin c; 2 mcg folate; 31 mg calcium; 2 mg iron; 32 mg magnesium;