Diabetes Forecast

Sun-Dried Tomato Polenta

Per Serving

Sun-Dried Tomato Polenta

Makes: 4 servings
Serving Size: 1/2 cup
Calories 115
Fat 4 g
Saturated Fat 0.7 g
Trans Fat 0 g
Carbohydrate 17 g
Fiber 2 g
Sugars 3 g
Cholesterol 0 mg
Sodium 415 mg
Potassium 260 mg
Protein 3 g
Phosphorus 50 mg
Choices: Starch 1, Fat 1
  • Makes: 4 servings
  • Serving Size: 1/2 cup
  • Preparation Time: 5 minutes
  • Cooking Time: 10 minutes


2 cups water
1/2 cup coarse ground yellow polenta or cornmeal (do not use instant)
1/2 cup coarsely chopped rehydrated sun-dried tomatoes (not oil-packed)
1 Tbsp. olive oil
1 Tbsp. shredded Pecorino Romano cheese
Pinch crushed red pepper flakes
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper


  1. In a 1-quart saucepan, bring the water to boiling. Slowly add the polenta in a thin, steady stream, whisking constantly. Continue to whisk or stir with a long-handled wood spoon over medium heat, about 10 to 15 minutes, until the mixture looks creamy.
  2. Remove the saucepan from the heat. Add the remaining ingredients, mixing well. Serve immediately.

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