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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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... :) Ingredients:
850 ml hot vegetable stock |
1 pinch 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 |
4 tablespoons low-fat plain yogurt |
Directions:
1. 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.
2. 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.
3. While the polenta is standing spray a pan with oil and fry the mushroom with the chilli.
4. Serve a wedge of polenta topped with the chilli mushrooms and 1 tbsp of yoghurt.
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