Serves 6.

Note: From Meredith Deeds.

• 1 tbsp olive oil

• 2 medium yellow onions, cut into 1/4-in. slices

• 1 red bell pepper, julienned

• 1 yellow bell pepper, julienned

• 2 garlic cloves, minced

• 1 (14 oz.) can diced tomatoes

• 2 tbsp balsamic vinegar

• Pinch red pepper flakes

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• Creamy Polenta (see recipe)

• 1/4 c. Parmesan cheese, grated


Heat the olive oil in a large sauté pan over medium heat. Add the onions and sauté for 10 minutes, or until lightly browned. Add the peppers and garlic and continue to sauté for another 5 minutes.

Add the tomatoes, balsamic vinegar, pepper flakes, salt and pepper and continue cooking an additional 10 minutes, or until most of the liquid has evaporated. Remove from heat.

To serve, pour the polenta onto a large, warmed serving platter or individual dinner plates. Spoon on the tomato-pepper sauce and top with Parmesan cheese. Serve warm.

Nutrition information per serving:

Calories 245 Fat 8 g Sodium 757 mg

Carbohydrates 37 g Saturated fat 3 g Calcium 157 mg

Protein 7 g Cholesterol 11 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 1 1/2 fat.



Serves 6.

Note: Make-ahead: Polenta can be made 20 minutes ahead and kept, covered, at room temperature (do not let stand longer or it will solidify). From Meredith Deeds.

• 6 c. water

• 3/4 tsp. salt

• 11/2 c. polenta (not quick-cooking) or medium-grind yellow cornmeal

• 1 tbsp. unsalted butter

• 1/4 c. Parmesan cheese, grated


Bring water to a boil with salt in a large heavy pot, then add polenta in a thin stream, whisking constantly. Cook over moderate heat, whisking, 2 minutes.

Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and add in the butter and cheese. Serve warm.

Nutrition information per serving:

Calories 163 Fat 4 g Sodium 387 mg

Carbohydrates 27 g Saturated fat 2 g Calcium 65 mg

Protein 4 g Cholesterol 8 mg Dietary fiber 2 g

Diabetic exchanges per serving: 2 bread/starch, 1 fat.