Articles & Recipes
Polenta Pie
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
1 cup fine polenta (180 grams)
2 cups boiling water (500 ml)
2 cups of chicken stock (500 ml)
2 tsp mono/polyunsaturated margarine (10 grams)
1 tabsp plain flour (10 grams)
1/2 cup non fat milk (125 ml)
1 tabsp parmesan cheese (10 grams)
Shaved ham (100 grams)
1 large red capsicum grilled and peeled (300 grams)
3 Artichoke hearts finely sliced (150 grams)
20 Fresh spinach leaves (100 grams)
2 tabsp parmesan cheese (18 grams)
Method
· Bring water and stock to the boil, add polenta in a steady stream and stir until smooth.
· Continue to cook and stir periodically for 5 to 10 minutes or until a thick porridge type consistency is formed. This may be cooked in the microwave.
· Prepare white sauce by melting margarine, stirring in flour, slowly adding milk and cooking and stirring until thick and smooth.
· Flavour sauce with parmesan cheese.
· Place 1/3 of cooked polenta in the bottom of a greased 20cm spring-form pan.
· Cover with ½ white sauce and top with shaved ham and peeled capsicum. Note Handy Hint for peeling capsicum.
· Place next 1/3 of polenta firmly on top.
· Cover with remaining white sauce.
· Top with finely chopped artichokes and spinach leaves that have been washed, wilted by placing in a microwave bag for a moment and then drained.
· Cover with remaining polenta and sprinkle with parmesan cheese.
· Bake in 1800C oven for 30 minutes.
· Serve warm or chilled with a variety of salads as a main course or as a luncheon dish.
· Resistant starch will be higher if served cold
Serves : 8
Nutrients per Serve :
KJ 845, Calories 204, Carbohydrates(grams) 25, Fat(grams) 6, Fibre (grams) 2
Note
Egg Free, Vegetarian, This meal can be made Gluten Free if gluten free breadcrumbs are used
Tips
HANDY HINT- Peeling Capsicum Wash, seed, quarter and flatten capsicum. Place skin side up on hot grill. Grill until black. Place in a plastic bag to sweat for 5 minutes. It is then easy to peel with the fingers.