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Gillie

Polenta Tart

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I got this off of weightwatchers.com!

 

3 cups water

1 tsp. salt

1 cup yellow cornmeal

2/3 cup grated parmesan

1/2 cup chopped fresh basil

1 tbsp. chopped garlic

1/2 tsp. black pepper

1 package (6 oz) sliced portobello mushrooms

1 tbsp. olive oil

1 cup canned tomato sauce

 

Coat 8" tart pan with removeable bottom or 8" springform pan with cooking spray. Bring water, salt to boil in saucepan. Gradually stir in cornmeal; cook, stirring, 3 minutes until thickened. Remove from heat. Stir in 1/2 cup parmesan, basil, garlic and pepper. Spread in pan, leaving 1/2" rim all around. Cover and refrigerate for 1 hour or until firm. Heat oven to 350. Saute mushrooms in oil over medium-high heat 5 minutes. Top polenta with sauce, mushrooms and remaining parmesan. Bake for 15 minutes.

 

Servings: 8

Points: 3


Weight loss to date: -78lbs.<br />Pounds to go: 35!

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I'm making it this week - I'll let you know how it turns out!


Weight loss to date: -78lbs.<br />Pounds to go: 35!

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Guest Hailey

This sounds interesting, can't wait to try it.

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