Polenta Rounds with Olive-Tomato Sauce
Garlic Green Beans
Ingredients
- 1 onion, chopped
- 3 Tbsp olive oil, divided
- 3 cloves garlic, minced
- 2 (14.5-oz) cans no-salt-added diced tomatoes
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 cup pitted kalamata olives, coarsely chopped
- 2 Tbsp capers
- ¼ tsp pepper
- 2 (18-oz) tubes cooked polenta, each cut into 8 slices
- ¼ cup chopped fresh basil
Instructions
- Cook onion in 1 Tbsp hot oil in a saucepan over medium heat 10 minutes or until very tender. Add garlic, and cook 1 to 2 minutes.
- Add tomatoes, beans, olives, and capers; bring to a boil. Reduce heat, and simmer 10 to 15 minutes or until slightly thickened. Sprinkle with pepper.
- Meanwhile, cook polenta, in 2 batches, in 1 Tbsp oil per batch in a large nonstick skillet over medium-high heat until crisp and slightly brown.
- Top polenta slices with tomato mixture and basil.
Side Dish Ingredients
- 2 lb green beans, trimmed
- 3 Tbsp olive oil
- 3 cloves garlic, sliced
- ½ tsp pepper
- ¼ tsp salt
Side Dish Instructions
- Preheat oven to 425°F. Toss together green beans, oil, garlic, pepper, and salt on a large rimmed baking sheet; spread in a single layer.
- Bake 12 to 15 minutes, stirring halfway through baking, until green beans are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
362
|
104
|
466
|
| Fat (g) | 13 | 7 | 20 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 10 | 3 | 13 |
| Carb (g) | 50 | 10 | 60 |
| Fiber (g) | 9 | 4 | 13 |
| Sodium (mg) | 1003 | 105 | 1108 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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