Diabetic-Friendly Italian Vegetable Polenta Recipe

About this recipe

A hearty and healthy Italian-inspired dinner featuring a medley of vegetables in a flavorful tomato-based sauce, served over crispy polenta slices. Perfect for a satisfying diabetic-friendly meal.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Yellow/White Onion 1kg
• - Biona Organic Whole Cherry Tomatoes
• 450G Pack'D Organic Broccoli Florets
• 500 G Jack'S Cauliflower Florets
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Cooks & Co Sliced Mushrooms
• - Nearly Naked Veg Basil 100g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Coarse Polenta Wilton Wholefoods
• 500 Ml Olio Guglielmi Monogram Light Extra Virgin Olive Oil, 500Ml
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 600G Picard-Organic Courgette Slices
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 400G Daucy Carrots Extra Fine 400G
• 1 Bunch Baby Spinach - Bunch
• - Schwartz Italian Seasoning
• - Tata Salt
• - Schwartz Garlic Powder 480g

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and 1/2 lb of sliced baby carrots. Cook for 5-7 minutes until softened.
2. 2. Stir in 1 lb of frozen spinach, 12 halved cherry tomatoes, 1 cup of broccoli florets, 1 cup of cauliflower florets, 1 diced zucchini, and 6 sliced mushrooms. Toss well to combine.
3. 3. Add 2 cups of low-sodium spaghetti sauce, 1 cup of low-sodium vegetable stock, 1/2 tablespoon of Italian seasoning, and 1 tablespoon of chopped fresh basil. Stir well and bring the mixture to a boil.
4. 4. Reduce the heat to low and simmer for 30 minutes, stirring occasionally, until the carrots are tender and the flavors are well blended. Adjust the seasoning with salt and pepper to taste.
5. 5. Meanwhile, slice 1 lb of polenta into 1/2-inch thick rounds. Lightly grease a griddle with 1 tablespoon of olive oil and heat it over medium-high heat.
6. 6. Brush the polenta slices with olive oil and place them on the hot griddle. Cook for 3-4 minutes on each side until golden brown. Sprinkle lightly with garlic powder and a pinch of Italian seasoning.
7. 7. To serve, place the crispy polenta slices on a plate and ladle the vegetable sauce over them. Optionally, garnish with freshly grated Parmesan cheese if desired.