WEIGHT WATCHERS POLENTA RECIPES RECIPES

Steps:

• Preheat oven to 450ºF. Generously coat a large roasting pan with cooking spray.
• Place peppers, mushrooms, zucchini, eggplant and onions in prepared pan. Sprinkle with 1 tablespoon oil and 3/4 teaspoon salt; gently toss to coat. Roast for about 15 minutes; toss and roast until browned in spots and at desired degree of doneness, about 15 to 25 minutes more.
• Meanwhile, in a medium bowl, toss tomatoes with remaining tablespoon oil, garlic, remaining 1/4 teaspoon salt, basil and parsley; set aside and let stand at room temperature for 20 minutes.
• When vegetables are finished cooking, remove from oven and add tomato mixture to roasting pan; combine thoroughly and cover to keep warm.
• Meanwhile, to make polenta, in a medium saucepan, combine broth, milk and bay leaf; bring to a slow boil over medium-high heat. When liquid has just started to boil, slowly pour in cornmeal, stirring continuously. Reduce heat to low and cook, stirring frequently, until polenta is smooth and well-combined, 5 to 10 minutes. Remove from heat; stir in cheese and remaining 3/4 teaspoon salt until thoroughly combined.
• Spoon vegetables over polenta and garnish with thyme. Yields about 1 cup vegetables and 1/2 cup polenta per serving.

Steps:

• Stir together broth, cornmeal, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2-quart slow cooker. Cover and cook until polenta is thick and creamy, about 2 hours on Low, stirring about every 45 minutes to keep polenta lump free.
• About 10 minutes before cooking time is up, heat 1 teaspoon oil in medium heavy nonstick skillet over medium-high heat. Add sage leaves and cook, turning, until crisp, 30 seconds–1 minute. With tongs, transfer leaves to paper towel to drain; set aside.
• Add remaining 1 teaspoon oil to skillet; add mushrooms and cook, stirring, until mushrooms are softened and golden, about 5 minutes. Stir in garlic and cook, stirring, 30 seconds longer. Remove skillet from heat and stir in chopped sage and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove skillet from heat. Cover to keep warm.
• When polenta is done, stir in 2 tablespoons Romano. Spoon onto platter; top with mushrooms, fried sage leaves, remaining 1 tablespoon cheese, and grinding of pepper.
• Per serving: about 1 cup polenta with mushrooms