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Polenta With Roasted Peppers
In a soup pot, bring vegetable stock to a simmer, then add the polenta and garlic. Slowly
stir the polenta until liquid absorbs. Eventually, it will become thick and the polenta will
become soft; about 15 to 18 minutes.
Stir in the roasted peppers, lemon juice and soy cheese. Stir until the soy cheese melts.
Serve 1/2 cup per person.
Makes 6 Servings (1/2 Cup Per Serving)
124 calories, 3g of fat, 5g of protein, 37g carbs, 5g fiber
1 cup dry polenta
3 cups vegetable stock
1/2 cup roasted peppers , diced
1/4 cup soy cheese (cheddar or mozzarella)
2 Tbsp. garlic , chopped
1 tsp. sea salt
1/4 tsp. black pepper
3 Tbsp. lemon juice