Seared Polenta with Chunky Blueberry Sauce
From EatingWell: EatingWell Serves Two
Make extra blueberry sauce to serve over scoops of vanilla frozen yogurt, an EatingWell staff favorite.
- 1/2 cup fresh or frozen blueberries
- 2 tablespoons water
- 1 tablespoon honey
- 1/4 teaspoon freshly grated lemon zest
- 1 1/2 teaspoons lemon juice
- 1 teaspoon canola oil
- 4 polenta slices
- Combine blueberries, water, honey, lemon zest and juice in a small saucepan. Simmer until the sauce has thickened. Meanwhile, heat oil in a medium nonstick skillet. Cook polenta slices until golden on both sides. Top with the blueberry sauce.
Per serving: 145 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 29 g carbohydrates; 2 g protein; 2 g fiber; 311 mg sodium; 39 mg potassium.
Carbohydrate Servings: 2
Exchanges: 1 starch, 1/2 other carbohydrate, 1/2 fat
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- Ease of Preparation
- Total Time
- 30 minutes or less
- Preparation/ Technique
- EatingWell Serves Two