WW Points: 8
2 1/4 cups polenta — (quick cook)
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon paprika
1 teaspoon olive oil
1 large onion — finely chopped
2 cloves garlic — crushed
28 ounces canned tomatoes — chopped
1 tablespoon tomato paste
1 teaspoon sugar
1/2 cup part skim milk mozzarella cheese — shredded
salt and pepper
Preheat oven to 400. Line a 11×7 inch pan with plastic wrap.
Add 1 tsp salt to 4 cups water and bring to a boil. Slowly pour polenta into water and cook for 5 minutes, stirring constantly. Beat in paprika and nutmeg. Transfer polenta to the 11×7 pan lined with plastic wrap and let cool until set.
Heat oil in a saucepan and cook the onion and garlic until tender. Stir in tomatoes, paste, sugar, and salt and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
Turn the polenta out onto a cutting board and cut into 6 2 inch squares. Place half the polenta into a greased baking dish and spoon on half the sauce, and top with half the cheese. Repeat the layers and bake for 25 minutes, uncovered.
Per Serving: 448 Calories; 3g Fat (7.0% calories from fat); 13g Protein; 90g Carbohydrate; 12g Dietary Fiber; 5mg Cholesterol; 623mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.