Veggie Polenta Lasagna

Serves 8

Ingredients

• 4 cups water
• 1 1/2 cups cornmeal
• 2 tsp salt
• 1 medium onion, sliced thinly
• 1 tbsp olive oil
• 4 cups fresh mushrooms, cut in halved
• 1/4 tsp ground black pepper
• 3 medium green bell peppers, roasted and chopped
• 3 medium red bell peppers, roasted and chopped
• 1 1/4 cups tomato basil or marinara sauce
• 1 cup shredded mozzarella cheese

Preparation

1. Preheat oven to 350 degrees.
2. To make the polenta, bring 2 1/2 cups of water to a boil in a large saucepan. In a medium bowl, combine the remaining 1 1/2 cups water, the cornmeal, and 1 tsp salt.
3. Slowly add cornmeal and salt to boiling water, stirring constantly. Cook and stir until mixture returns to boiling, then reduce heat to low. Cook about 10 minutes or until mixture becomes thick. Continue stirring occasionally.
4. Pour the hot cornmeal mixture into a rectangular baking dish. Let cool slightly. Cover and refrigerate mixture for about 1 hour or until firm, or overnight.
5. In a large pan, cook the sliced onion in hot oil over medium heat for 3 to 4 minutes or until tender. Add mushroom halves, remaining salt and the pepper. Cook and stir about until mushrooms are tender, or about 5 minutes.
6. Remove from heat; stir in the green and red roasted sweet peppers.
7. Pour marinara sauce over chilled polenta and spread evenly. Top with the vegetables and top with cheese. Bake all contents, in covered baking disk, for 30 minutes at 350 degrees. Remove cover and continue to bake for 10 to 15 minutes or until edges are bubbly.

Nutritional Information per Serving

• 203 Calories
• 6 g Fat
• 8 mg Cholesterol
• 597 mg sodium
• 31 g Carbohydrate
• 5 g Fiber
• 2 g Sugar
• 8 g Protein

Source: Diabetic Living Online

Photo Source: Rooey / Flickr

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.