Category: Vegetables

1 tsp Olive oil

1 cup Sliced onion

1/2 cup Carrots -- julienned

1 tsp Minced garlic

3 tbsp Chopped parsley

1/2 tsp Cumin

1 tsp Ground coriander

2 tsp Curry powder

1/4 cup Apple juice

1/2 tsp Cayenne pepper -- or to

Taste

3/4 cup Polenta

1/2 cup Cold water

1/2 tsp Herbal salt substitute

2 cup Boiling water

1 cup Grated lowfat jack cheese

1. In a large skillet over medium-high heat, heat oil and saute onion for 5 minutes, stirring frequently. Add carrots, garlic, and parsley, and saute 5 more minutes. Add cumin, coriander, curry, apple juice, and cayenne. Cover and reduce heat to low. Let vegetables continue to cook while you make polenta.



2. Preheat oven to 350 degrees F. In a medium bowl, mix polenta, the cold water, and salt substitute into a paste. In medium saucepan, place the boiling water and stir in polenta paste, whisking until smooth. Cook over medium heat, whisking frequently, until thick (5 to 10 minutes). Stir in cheese.



3. Spoon polenta into a lightly oiled 8-inch-diameter cake pan and bake 20 minutes.



4. To serve, slice polenta into wedges, then place on platter and top with curried vegetables. Serve immediately.



Recipe By : the California Culinary Academy



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip