Try replacing Parmesan Cheese with grated mozzarella cheese.
Serves 4.
Ingredients
- 4 cups water
- 1 cup cornmeal
- 1 tsp salt
- 2 garlic cloves, minced
- 1/2 cup milled roasted flaxseed
- 2 tbsp whole roasted flaxseed
- 1/4 cup basil leaves, chopped
- 1/2 cup black olives, sliced
- 1/4 cup parmesan cheese
- 4 tomatoes
- 1 medium zucchini, thickly sliced
- 2 tbsp fresh basil, chopped
- 2 tbsp parmesan cheese
- Salt & pepper to taste
Directions
- In a medium bowl combine cornmeal with 1 cup water
- In a sauce pan bring to a boil 3 cups water (750 ml)
- Add cornmeal and salt and stir constantly until thickened
- Reduce heat and let simmer for 10 minutes. Stir occasionally.
- Remove from heat and add milled and whole roasted flaxseed, olives, basil and Parmesan Cheese
- Cool for 2 hours in the refrigerator
- Cut tomatoes in half, slice zucchini and arrange on cooled polenta
- Sprinkle with chopped basil and Parmesan Cheese
- Bake in oven at 220˚ C or 450˚ F for 15 minutes
- Serve with tomato sauce and a mixed salad
- Approximate values per serving: 151 kcal Energy/ 4.7 g Protein /20.7g Carbohydratess/4 gFfibre/ 6.8 g Total Fat (1.7g Saturates/3.4 g Monounsaturates/1.2g Polyunsaturates/ 1.1 mg Cholesterol/293 mg Potassium/412 mg Sodium