Chilli Polenta Wedges
"This comes from a British Weight Watchers cookbook. It weighs in 3.5 points per serving and is on the core plan. It's quite hardy, the first time I made this I found out the scales were wrong and put double the polenta in, it still worked but we used the left over to keep the front door open... :)"
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 850 ml hot vegetable stock
- 0.25 ml saffron strand
- 200 g easy cook polenta
- 3 cardamom pods, seeds removed and crushed
- 198 g sweetcorn, drained
- 3 spring onions, finely sliced
- 300 g mixed wild mushrooms, cliced
- 1 red chili pepper, desseded and chopped
- 59.16 ml low-fat plain yogurt
directions
- place the stock and saffron in a pan and bring to the boil. Add the polenta and stir until smooth, allow to bubble for 1 minute.
- Add the spring onions, cardamom and sweetcorn and stir well. Cook for a further 2 - 3 min and turn out into a loose bottomed 8 inch cake tin. Leave to stand for 10 minute.
- While the polenta is standing spray a pan with oil and fry the mushroom with the chilli.
- Serve a wedge of polenta topped with the chilli mushrooms and 1 tbsp of yoghurt.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
