Makes 4 servings
1/2 cup sliced fresh mushrooms (optional)
1 cup course corn grits
2 1/2 cups water
1/2 teaspoon salt or salt substitute
1/2 cup chopped sun-dried tomatoes (optional)
1/2 cup chopped fresh parsley or basil (optional)
2 tablespoons chopped garlic (optional)
vegetable oil spray
Preheat oven to 350 F.
If using mushrooms, sauté in a skillet. Set aside.
Combine corn grits, water, and salt or salt substitute in a sauce pan. Cook and stir over medium heat until thick, about 5 minutes, then pour in sautéed mushrooms, sun-dried tomatoes, parsley or basil, and/or garlic, if using.
Pour into vegetable oil-sprayed small 1- or 2- quart pan to set up and let cool to room temperature. Let it set up for 30 minutes at room temperature or in the refrigerator.
Take the firm polenta out of the pan. Slice and bake for 30 minutes on a lightly vegetable oil-sprayed baking sheet or pan fry until golden on both sides.
Per serving (1/4 of recipe):
Fat: 0.5 g
Saturated Fat: 0.1 g
Calories from Fat: 2.7%
Cholesterol: 0 mg
Protein: 3.4 g
Carbohydrates: 31.1 g
Sugar: 1.2 g
Fiber: 0.6 g
Sodium: 303 mg
Calcium: 7 mg
Iron: 1.5 mg
Vitamin C: 0 mg
Beta-Carotene: 0 mcg
Vitamin E: 0 mg
Recipe by Isis Israel, Cancer Project Educational Alliance Partner, Saladmaster Senior Dealer
For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.
View The Cancer Project Recipe of the Week Archive.
Resources | Protective Foods