Recipe - Crusty Polents With Carrots

1 tablespoon Minced garlic
One half cup Minced onion
3 tablespoon Vegetable oil, divided use
1 cup Polent (coarse cornmeal)
3 cup Canned vegetable broth
One fourth cup Grated Parmesan cheese
1 pound Package fresh babycut
Carrots
2 tablespoon Fresh rosemary leaves,
Minced
1 qt Mixed salad greens

Preheat oven to 400 F. In large saucepan, saute garlic and onion in 1
tablespoon oil over medium heat for 1 minute or until garlic and onion
become fragrant. Add broth and bring to a boil.

Simmer, stirring, until very thick and spreadable, about 5 minutes. Pour
into a wide, shallow and oiled baking dish or ovenproof tray, patting with
oiled fingers into an 8inch square. Sprinkle with cheese. Bake 20 minutes
or until crusty. Keep warm.

Heat remaining oil in large skillet and add carrots, stirring to coat.
Cover an cook over medium heat for 7 minutes, stirring once. Add rosemary
and greens and saute uncovered from 1 to 2 minutes, just long enough to
wilt greens.

Cut polenta in 4 squares and spoon carrots over each square. Makes 4
servings.

Per serving: Calories 354 Fat 15g Cholesterol 4mg Sodium 723mg. Percent
calories from fat 38%

Dallas Morning NewsFood Staff 10/2/96 Typos by Bobbie Beers
Posted to MMRecipes Digest V4 #043 by BobbieB1@aol.com on Feb 11, 1997.