Recipe courtesy of The Fitness Kitchen: Recipes for a fad-free lifestyle (Taylor Trade, 2004) by Shelly Sinton, MS
2 teaspoons olive oil
2 large leeks, white parts only, thinly sliced (about 1 cup)
Pinch of salt or more to taste
Black pepper to taste
4 to 5 cups chicken broth
1 cup coarse yellow corn meal
1/4 cup minced fresh sage leaves (or 2 tablespoons dried)
1/2 cup grated Parmesan
1/2 cup chopped pistachios
In a small nonstick saucepan, heat olive oil over medium. Add leeks and cook, stirring frequently, until soft, about 8 minutes. Season with salt and black pepper and set aside.
In a large saucepan, heat 4 cups chicken broth on high until it boils. Whisk in polenta and lower heat to simmer, stirring constantly until mixture has thickened, about 30 to 35 minutes. Be sure to keep an eye and spoon on it to prevent scorching. If it gets too thick, gradually add the remainder cup of chicken broth. Polenta is done when thick and smooth and pulls away from bottom of pan. When just cooked, add fresh sage and Parmesan, stirring to combine. Remove from heat and stir in leeks. Serve in bowls and sprinkle with chopped pistachios. You may also garnish with an extra drizzle of olive oil or small pat of butter.
For a moister polenta, simply use more broth.
Nutritional Analysis (per ¾ cup, no extra olive oil or butter): Calories 208 (38% from fat); Protein 11 grams; Carbohydrates 21 grams; Fiber 3 grams; Total Fat 9 grams (Saturated Fat 2.5 grams; Monounsaturated Fat 4 grams; Polyunsaturated Fat 1.5 grams); Cholesterol 7 milligrams; Sodium 318 milligrams.
Points and Prizes Keyword: BROTH worth 50 points good through 02/17/08.
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