SCRAMBLED POLENTA

"Cooked polenta sold in a plastic tube (like sausage, but shelved unrefrigerated), is an especially easy way to enjoy a whole grain. I layer thin slices with cheese and tomato sauce to make lasagne almost instantly, or saute inch-thick slices in a skillet until golden brown, then top them with garlic-sautéed spinach and grated pecorino. Going fusion, I sometimes cook up tomatoes and bell peppers, then crumble in the polenta. Broken up, it resembles scrambled eggs and makes a complete dish perfect for breakfast or dinner."

1 Tbsp. extra-virgin olive oil
1 medium green bell pepper, seeded and diced
2 medium plum tomatoes, seeded and diced
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, finely chopped
2 tsp. butter
1 tsp. ground cumin
1 tsp. dried oregano
Salt and freshly ground black pepper
One tube (16 to 18 oz.) prepared polenta, cut in 1/2” slices
1/2 cup chopped scallions, white and green parts
1/2 cup crumbled reduced-fat feta cheese, about 2 oz.
1 Tbsp. fresh lime juice
1/4 cup cilantro leaves, chopped

In a medium skillet, heat the oil over medium-high heat. Add the green pepper, tomatoes and jalapeno, and cook, stirring occasionally, until the peppers are bright green, 2 minutes. Mix in the garlic, cumin and oregano. Cook, stirring with a wooden spoon, until the tomatoes start to soften, 2 minutes. Season to taste with salt and pepper.

A few slices at a time, crumble the polenta into the pan in chunks. Cook, stirring, until the polenta is heated through. Off the heat, mix in the scallions, cheese and lime juice. Check seasoning and add salt and pepper if desired. Divide the polenta among 4 plates.

Garnish with the cilantro, and serve.

Makes 4 cups or 4 servings

Per serving: 174 calories, 5 g. total fat (5 g. saturated fat), 26 g. carbohydrate, 7 g. protein, 4 g. dietary fiber, 630 mg. sodium.

From: Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life
Adapted from source: the American Institute for Cancer Research