Herbed Polenta with Grilled Tomatoes
WW Points: 5
1 1/2 cups polenta
3 cups water
1 teaspoon salt
1 tablespoon I Can't Believe It's Not Butter
5 tablespoons fresh basil, parsley, and chives -- chopped
2 teaspoons olive oil
4 large plum tomatoes
salt and pepper
Bring water to a boil in a large pot. Reduce heat and slowly add polenta, stirring frequently to prevent lumping. Stir over medium heat for 5 minutes, until polenta begins to thicken and comes away from the sides of the pan.
Remove pan from heat and stir in butter, hebrs, and black pepper. Transfer mixture to a lightly greased pan and spread out evenly. Let sit until it is cool.
Once the polenta is set, take it out of the dish and place on a cutting board (turning the dish over on the board will help do this part cleanly!). Cut into 6 squares or circles and brush with oil.
Cut tomatoes in half and spread with olive oil. Season with salt and pepper.
Grill polenta and tomatoes on a hot grill for 5 minutes, flipping once. Serve hot.
Per Serving: 280 Calories; 3g Fat (10.4% calories from fat); 6g Protein; 56g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 363mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.
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