Diabetic Dish of the Week - Polenta With Pasta Sauce And Vegetables

For this week's Diabetic Dish of the Week, Polenta With Pasta Sauce And Vegetables.

Polenta With Pasta Sauce And Vegetables

Makes 4 servings.

Ingredients
1 can Swanson reduced-sodium chicken broth - (14 oz)
1½ cups water
1 cup yellow cornmeal
2 teaspoons extra virgin olive oil
12 ounces assorted cut vegetables (such as broccoli florets, bell
peppers, red onions, zucchini squash and julienned carrots)
2 teaspoons fresh or bottled minced garlic
2 cups prepared tomato-basil pasta sauce
½ cup grated Asiago cheese
¼ cup chopped fresh basil

Directions                  
                     
1 - Whisk together broth, water and cornmeal in large microwavable bowl.  Cover with waxed paper; microwave at High 5 minutes.  Whisk well and microwave at High 4 to 5 minutes more or until polenta is very thick.  Whisk again; cover and keep warm.

2 - Meanwhile, heat oil in a large deep nonstick skillet over medium heat.  Add vegetables and garlic; cook and stir 5 minutes.  Add pasta sauce; reduce heat, cover and simmer 5 to 8 minutes or until vegetables are tender.

3 - Divide polenta among 4 serving plates; top with pasta sauce. Sprinkle with cheese and basil, if desired.

Nutrition Facts:  Calories 337; Total Fat 12g;  Saturated Fat 1g;  Protein 10g;  Carbohydrates 49g;  Cholesterol 10mg; Dietary Fiber 7g.;  Sodium 658mg