Sweet Corn Polenta with Bell Pepper & Tomato Salad
Serve this simple vegetarian side dish warm or room temperature alongside grilled meats and a stacked summer salad. A flash under the broiler leaves these slices of corn-studded polenta golden on the outside and soft on the inside; an herby, smoky tomato-pepper salad acts like a salsa to be spooned over the top.
Source: EatingWell Magazine, July/August 2018
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Prepare through Step 4; refrigerate polenta and salad separately for up to 1 day. Serve salad at room temperature.
Nutrition Facts
Serving Size:
1 slice polenta & 1/4 cup sauce Per Serving:
121 calories; protein 2.7g; carbohydrates 12.9g; dietary fiber 1.8g; sugars 2.3g; fat 7g; saturated fat 2.3g; cholesterol 7.9mg; vitamin a iu 1003.4IU; vitamin c 29.7mg; folate 1.8mcg; calcium 39.6mg; iron 0.7mg; magnesium 25.6mg; potassium 177.5mg; sodium 265mg.
Exchanges:
1/2 starch, 1/2 vegetable, 1 fat