Posts Tagged ‘polenta’


I often see wonderful soups on the shelves at Trader Joe’s and Whole Foods, however it doesn’t seem like a plain soup would make a great meal.  Here I’ve taken a box soup, added some veggies, and created some dumplings for a really hearty dinner.  If you don’t have a Trader Joe’s or Whole Foods nearby or can’t find these ingredients, don’t be afraid to improvise… cooking doesn’t have to be a fine science.  This is a quick and easy prep recipe.  Enjoy!

What I used:

  • 2 containers of Trader Joe’s Creamy Corn and Roasted Pepper Soup
  • 1 pkg of Trader Joe’s frozen fire roasted bell peppers or melange a trois, thawed
  • 1 pkg of Trader Joe’s frozen roasted corn, thawed
  • 1 onion, chopped
  • 1 large clove garlic, chopped
  • 1/2 pkg of Trader Joe’s veggie chorizo
  • Chili powder, cumin, salt to taste
  • 1 tube Trader Joe’s polenta

To prepare:

  1. Slice tubed polenta about 1/2-inch thick, then cut each slice into fourths.  Grill on each side till browned.  I used my George Foreman grill.  You can use a pan, oven, etc.  Set aside.
  2. In a large pot, saute onions and garlic till soft.
  3. Add in soup, thawed veggies, chorizo, and simmer for about 20 minutes or more.
  4. Season to taste with chili powder, cumin, salt.
  5. Stir in the dumplings right before serving and place a few atop each bowl.
  6. You can serve with sliced avocado, soy sour cream.

8  servings.  Weight Watcher Points Plus value: 7

My personal recipe.



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Here’s a great simple delicious meal you can put together in minutes.  I wasn’t the biggest fan of polenta in the tube until I tried this recipe.  The tofu ricotta makes it even more delectable.  Add fresh basil and tomatoes from the garden and you’ve got a real treat on your hands.  Enjoy!

  1. Preheat broiler; spray a pizza pan or baking sheet with olive oil cooking spray.
  2. Slice one 16 oz tube of polenta into 1/4 inch slices and spread on pan overlapping slices slightly to form a pizza shape.
  3. Spray the top of the polenta with cooking spray.
  4. Broil polenta for about 6- 8 minutes or until lightly browned.
  5. Slice 1 large heirloom or plum tomato and place slices on top of the polenta.
  6. Mix together 3/4 cup of tofu ricotta, 1/4 cup Parma by Eat in the Raw (or other Parmesan cheese substitute),  and 3 tbsp sliced fresh basil, 1/4 tsp red pepper flakes.
  7. Top tomatoes with dollops of tofu ricotta mixture, 1/2 cup shredded Daiya mozzarella.
  8. Broil about 5 minutes till cheese is melted and tofu ricotta is bubbly.

4 servings.  Weight Watchers PointsPlus value:  6

original non-vegan recipe from the cookbook:  Fresh, Fabulous Fast.


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