Grilled Vegetables With Creamy Polenta

Recipe Ingredients

1		Garlic head - cloves separated
		Nonstick cooking spray - as needed
2		Zucchini (medium)
1/2 lb	227g / 8oz	Roma tomatoes
1		Green bell pepper - seeded, cored,
		And quartered
1		Red or orange bell pepper - seeded, cored,
		And quartered
2		Corn on the cob
3 tablespoons	45ml	Prepared pesto
4 1/2 cups	1066ml	Water
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1 cup	62g / 2.2oz	Polenta or yellow cornmeal
1/3 cup	48g / 1.7oz	Fat-free shredded Parmesan-style cheese
2 teaspoons	10ml	Butter

Recipe Instructions

Prepare barbecue grill for direct cooking.

Place garlic on 10-inch piece of foil; lightly spray with cooking spray. Seal foil well; grill over medium-low coals, turning frequently, about 20 minutes or until tender. Peel garlic.

Cut zucchini lengthwise into 1/4-inch slices; lightly spray with cooking spray. Cut tomatoes in half lengthwise; remove seeds.

Grill peppers and tomatoes, skin-side down, over hot coals until blackened. Place peppers in paper bag; steam 5 minutes.

Grill zucchini and corn on covered grill over medium coals 1 to 3 minutes on each side or until tender and lightly browned.

Remove skin from tomatoes and peppers. Cut corn off cob. Cut vegetables into bite-sized pieces; toss with garlic and pesto. Keep warm.

Bring water to a boil; add salt and black pepper. Slowly stir in polenta; cook and stir over medium heat about 5 minutes or until creamy and thickened. Stir in cheese and butter; add additional water as needed to keep creamy consistency.

Spoon vegetables over polenta; serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Starch, 3 Vegetable, 1 1/2 Fat.

Nutrition Facts: Calories 218; Calories from Fat 34%; Total Fat 9g; Saturated Fat 2g; Protein 8g; Carbohydrates 29g; Cholesterol 7mg; Sodium 506mg; Dietary Fiber 4g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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